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If you’ve always wanted to travel to France or simply have a healthy appreciation for good cheese and charcuterie, then this savoyarde pizza is an ideal choice for your next meal. A well-known culinary specialty in France and named for the region of southeast Savoy (on the borders of Italy and Switzerland), this pizza highlights regional and artisanal ingredients. It also happens to be one of France-based food writer and photographer Guillaume Marinette’s (guillaume.marinette) favourite pizzas.
While the exact toppings can vary, typical ingredients often include Beaufort (a semi-firm, cow's milk cheese with a rich and nutty flavour from Savoy), smoked bacon or lardons, sliced potatoes and caramelised onions, all on a base of smooth and tangy crème fraîche.
For Guillaume, a savoyarde pizza is the ultimate comfort food: every bite has a balance of rich, savoury and satisfying flavours. And while he prefers his pizza after a good skiing session or a long hike, it can also be easily prepared from the comfort of your home any time of the year. While there's no guarantee of a mountain chalet, it will absolutely be scrumptious.
One 12-inch (30-centimetre) pizzas
20 to 25 minutes
(not including dough prep and proofing)1 ½ minutes
By Guillaume Marinette
Note
While any type of dough would work well with this recipe, we recommend our Classic Pizza Dough—just be sure to set aside 3 to 4 hours before cooking to allow the dough time to proof. When purchasing bacon, make sure it’s thin cut (you can also ask your butcher to thinly slice it for you!). If you prefer crispy bacon or are concerned about eating undercooked pork, follow the manufacturer’s cooking instructions. To make this pizza vegetarian, simply remove the bacon or replace it with plant-based alternatives. If you can’t find Beaufort, you can also use raclette, reblochon, or gruyère which are all Alpine cheeses.
Guillaume Marinette
France-based food writer and photographer Guillaume Marinette (guillaume.marinette) has contributed to nearly 50 cookbooks, including several bestsellers. He’s passionate about Italian cuisine and has written extensively on the subject, including over 100 recipes in "Pizzas, Brochettes, Foccacias..." published in 2022 by Artémis.
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