Recipe - French Pizza - puff pastry

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French Pizza

(Pizzaladiere)

Although pizza is generally thought to originate in Italy, many variations exist in neighbouring countries, including France. French pizzas can be found all throughout the south-east of the country, as well as further north and the central/eastern areas. This recipe brings together a variation of styles from all over the Mediterranean.

These quantities are for a pizza that serves 2 people as a mid-meal course.

Pizza

Prepared puff pastry

4 cherry tomatoes

4 button mushrooms

1 small shallot

50g lardons

3 tablets of goat cheese (chèvre) about 5mm thick

3 slices of Parma ham

A little grated hard cheese (e.g. Cheddar, Beaufort, Cantal)

Extra virgin olive oil

Accompaniment

Green salad

Fresh herbs (Parsley, Basil)

Cooking

20 minutes before serving - Turn on the oven to high (about 225°C to 250°C).

Make a circle of pastry about 20cm (8") diameter on a floured baking tray and scrunch the edges up a little to create a very shallow bowl shape. Prick all over the base of the pastry with a knife. Finely chop the shallot and sprinkle over the pastry. Halve the tomatoes and mushrooms and evenly place around the pastry (placing the tomatoes skin-down will help stop the juices escaping and making the pastry soggy). Evenly spread the lardons around the base.

Wrap each goat's cheese circle in the Parma ham and place them on the base. Grate a little strong hard cheese over all of the ingredients. Drizzle a little olive oil over the pizza (not too much, as this will make the pastry too soggy).

Bake in the oven until the pastry is nicely risen & browned and the cheese is bubbling away nicely (this takes about 14 to 18 minutes).

Serving - Serve with a green side salad with some fresh basil and/or parsley.

Alternatives - Many other ingredients can be substituted or added to this recipe include black olives, anchovies, sardines, artichoke hearts or sun-dried tomatoes.

This picture shows another alternative with pancetta, Girolle mushrooms, tomatoes, black olives, Beaufort cheese and an egg broken into the middle half way through cooking, all served with fresh tomatoes and basil leaves.

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