This is a quick version of our classical pizza recipe. Compare to the classical pizza recipe, the dough has less volume and will result in a pizza with a more flat bound.

Dough:
◦15g fresh yeast
◦1 tea spoon of salt
◦4 table spoon olive oil
◦2 table spoon of milk
◦375 cl. water
◦650g white flour

Toppings for 4 pizzas:
◦1 can of tomatoes
◦400g Mozzarella cheese
◦Basil
◦Olive oil

Disolve the yeast in the water and mix it with the flour until all ingredients are well mixed. Let ithe dough rest 1 hour before making the pizzas.

Switch oven to 250 degrees celcius (480 fahrenheit). To improve your result, I recommend to use one of the pizza stone that you can find on amazon for example. Otherwise you can use your oven tray and place some baking paper on it.

As the quantity we used is suitable for 4 pizzas, divide the dough in 4 pieces and form pizza by adding a little bit of flour on top while making the dough flat using a kitchen roller. The flour will help you to work with the dough by making the dough more elastic and avoid it to stick on the kitchen roller or the table.

Spread three spoon of tomatoes on the dough, add the mozarella cheese and set in the oven around 10 to 15 minutes until the dough becomes crispy.

Serve with basil and a little bit olive oil.

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• 500g pork and beef meat used for making sausages
• 1 can of marroons (500g)
• 5 Shallots
• 1 Garlic
• 1 persil bouquet
• Cognac
• 150g raisins
• 6 slices of Bacon
• Dry white bread

Prepare several hours before the raisins in a bowl and top it with cognac so all the raisins will be covered with Cognac.

Slice shallots and cook them in a pan with a bit of butter at medium temperature. Once the shallots are getting a bit brown, slice the garlic and add it to the pan. After few minutes of cooking, pour the juice from cognac and raisins in the pan and flamb it.

Add in the pan the bacon sliced in small dices and let the whole preparation to cook 15 minutes until the bacon gets brown. Add the pork and beef meat and cook 15 more minutes.

Finaly add the persil, marrons, raisins and breadcrumps, spice with pepper, salt, muscat, paprika and cook 30 minutes more.

Blend the preparation to obatain a puree.