I love “brandade”, a sort of salt cod mash from the South of France. I always have some in my cupboard that I use for everything: to stuff some sweet peppers, to top some tartlets, to stuff some raviolis, as a dip for apéritif, and also for my pizzas! In this recipe I have added some chorizo, which gives a Spanish swing. Great match!
- 1 dough base pâte à pizza (my recipe here – click)
- 1 brick (500 g) tomato sauce
- 100 g grated cheese
- 1 tin brandade (190 g)
- 100 g chorizo
- 10 cherry tomatoes
- A handfull of black olives
- A few fesh basil leaves
- Fresh rosemary
- Espelette Pepper
- Salt & Pepper
- Preheat the oven at 200°C, non convention position.
- Using a paintbrush, spread a thin layer of olive oil on your dough. Sprinkle some fresh ground pepper and fresh rosemary. Bake for 6 to 8 minutes (the dough must remain white).
- Take the dough out of the oven, leave on the side. Rise the temperature to 250°C.
- Spread the tomato sauce on your dough, sprinkle the grated cheese, the chorizo vut into thin slices and some brandade
- Add some olives, some freshly ground pepper and some Espelette Pepper (according to taste, for a spicier or milder version).
- Bake for 10 minutes.
- Sprinkle some fresh basil and serve.