28 October 2013

Pizza jambon-chèvre

How about a pizza with jambon de Paris and fromage de chèvre. Oh, and champignons de Paris too.
Good, and you'd better believe it. It's Jim Lahey's no-knead pizza dough (recipe here).

This goat cheese pizza, made partly to use up some leftover cheese, was better than I imagined it would be.
The good crust didn't hurt. Cut the ham into strips. Cut a log of demi-sec Sainte-Maure goat cheese into thin disks.
Cut the mushtooms, raw, into thin slices and lay them on the pizza after you've put on some tomato sauce.
Bake for a few minutes in the hottest oven possible, ideally on a stone.


  1. yum yum yum -- it's hard to beat pizza -- comforting yet crunchy.

  2. Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
    Either my computer has developed smell portals...
    or I'm suffering olfactory overload!!

    In France there is no need to use Mozzarella for pizzas...
    as you've shown here...

    At a street party an Asian neighbour supplied Potato, herb and chevre thin crust pizzas...
    no tomato sauce... he had made a white sauce and used that.
    It was his mother's recipe which she used all the time in Puna!!

    So where do pizzas hail from??

  3. 18 hours for dough? I'm so not that organised!!!

  4. Une bonne pizza rustique ! J'aime la nourriture basique et rstique !

  5. Jim's dough is the best. I agree with Tim. Mozzarella is too bland and (personally), I love gruyere mixed with mozzarella or other kinds of cheese. Almost 4 am here and I wouldn't mind having a slice right now.

  6. My mouth is watering. The other member of this household is on a diet, which means I haven't had pizza in nearly 2 months (and the last one didn't compare to what you have pictured).

  7. It's 8AM here. I've never been a pizza for breakfast person but your pizza could make a convert of me!


What's on your mind? Qu'avez-vous à me dire ?