Puffed pizza

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Credit: Loïc Nicoloso et Stéphane de Bourgies

“When I opened the Brasserie Thoumieux, I was wanted to propose the idea of offering a pizza, which I think is one of the greatest dishes ever created. I pictured a puffed pizza, filled like a calzone with arugula (rocket), that also highlighted the crispiness of the pastry.”
Ingredients (8 people)

For the pizza oil

  • 15 cl d’huile d’olive
  • 1/2 tête d’ail
  • 1 branche de romarin
  • 1/4 de botte de thym
  • 15 g de piment d’Espelette

For the pizza dough

For the filling and topping

  • 1 petite aubergine
  • 15 cl d’huile d’olive
  • 125 g de riquette fine
  • Vinaigre balsamique
  • 2 boules de 250 g de mozzarella fumée
  • 125 g de tapenade
  • 1/4 de botte d’origan
  • 125 g de parmesan en bloc
  • 100 g de soubressade

Instructions

Step 1: For the pizza oil

Separate the garlic cloves and crush without peeling. Pluck the rosemary and thyme. Pour the oil into a saucepan and add the unpeeled garlic, thyme, rosemary, and Espelette pepper. Heat without boiling. Cover with the lid and let infuse for 2 hours. Strain through a fine conical strainer (sieve) and set aside at room temperature.

Step 2: For the pizza dough

Preheat the oven to 280°C (gas mark 9) and heat a baking sheet. Put the flour into a bowl and add the olive oil, water, and egg whites. Make a smooth dough.

This recipe was originally published in "My Best Piège" (Éditions Alain Ducasse). See all credits

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