6 Gourmands:


 2 1/2 bread flour 

 1 cup warm water

 1 bag dry yeast

 4 table spoon olive oil

 1 pinch salt


1 1/2 cup of tomato sauce

20-25 sun dried tomatoes (sucked in water for 2-4 hours before preparation).

1 table spoon herbs de Provence

1 table spoon dry parsley

1 teaspoon sugar

14 ounces Comte cheese 


The Pizza has been around for a long time but what about a pizza with a French twist?


Pizza dough:

Dissolve the dry yeast into  the water. On a clean table display the flour and get a hole in the middle, pour the water, add the olive oil and a pinch of salt, blend until getting a dough then let it seat for 20 minutes at ambient temperature.

Get your tomato sauce, pour the sugar, add the herbs. Pre-head the owen (425F- 220C)

Roll out the dough on a baking sheet, add the sauce then display the sun dried tomatoes on the top, add the Comte. Cook for 25 min.


Tips, any left over re-head in the owen the next day, the Pizza will be super delicious!