(In English below)
Pourquoi pizza à la Française? Simplement parce que j’ai remplacé la pâte à pizza par de la pâte feuilletée et qu’elle est composée de tomates cerises confites à la provençale :0)
C’est délicieux chaud ou froid et PARFAIT pour accompagner une belle cuisse de confit de canard ou une entrecôte grillée sur les sarments de vigne…
- Coupez des tomates cerises en deux, disposez les sur la plaque du four, ajoutez de l’huile d’olive et un peu de gros sel. Enfournez à 210°C pour 30 minutes pour les faire caraméliser.
- Disposez votre pâte feuilletée dans un plat à tarte et mettez au four sans garniture à 180°C pendant 5 à 10 minutes.
- Sortez la pâte du four et disposez vos tomates. Ajoutez de la mozzarella et de la persillade (2 gousses d’ail pour une botte de persil), sel et poivre et quelques pignons de pin
- Remettez au four à 180°C pour 10 minutes
- Ajoutez quelques feuilles de basilic et servez chaud ou froid
Vous allez vous régaler!!! 
Why French pizza? Simply because I replaced the pizza dough by puff pastry and it is topped with cherry tomatoes “à la provençale”. Tomates à la provençale is a recipe from Provence (obviously). Basically oven roasted tomatoes topped with fresh garlic and parsley (persillade).
It is delicious hot or cold and PERFECT to accompany a beautiful duck confit or a juicy steak… Also very practical if you expect vegetarian guests…
- Cut cherry tomatoes in half, place them on a baking sheet, add olive oil and a little rock salt. Bake at 410°F for 30 minutes.
- Put your puff pastry dough in a pie dish and bake without any toppings at 360°F for 5 to 10 minutes.
- Remove the dough from the oven and place your tomatoes on top. Add mozzarella and persillade (2 garlic cloves for 1 bunch of parsley chopped), salt and pepper and a few pine nuts
- Put the pie back in the oven at 350°F for another 10 minutes
- Add a few basil leaves and serve hot or cold
This is truly one of my all time favorite dishes!!!
MY FRENCH HEAVEN 
Wow, fascinating puff pastry pizza…..
great vibrant color too, well done!
btw, isn’t duck wings confit in the side if the pizza???
Yes it is! You have a very good eye my friend! 🙂
Wow that looks phenomenal! I will have to give this a try!
Yum, it looks so delicious. I kid you not, I just pulled roasted tomatoes out of the oven as I am putting together a dish for teacher appreciation tomorrow at my children’s school. So while I am reading about your pizza, I am smelling roasted tomatoes (mine are tossed with olive oil and thyme). I love the puff pastry as “pizza” crust. Pizza night is tomorrow around here, I’ll have to pick up some more tomatoes!
I’ve always dreamed to be able to post the smell with the pictures… You realized my dream and a miracle of sorts 😉
Stéphane, it is sacrilege to call this artistic creation a ‘pizza’. 🙂
A thing of beauity is a joy forever….and it looks so beautiful that it would be a shame to eat it…but eat it I would!
😉
Simple, rapide et certainement délicieux. Je vais l’essayer !
Now that’s my kind of pizza!!
🙂
I am sitting on the couch next to the Man. When the first picture came up all I heard was “Mmmmmmm… yum”. Clearly his seal of approval!
You make my day! 🙂
Love the idea of cooking the base separately. Nice recipe.
Thanks!!
It’s 11:00pm and now I’m craving this. Looks divine.
Sorry! I feel like the little devil on your shoulder now… 😉
I cannot wait to try this!
Let me know how it goes!
Of course!
Here, here on the photography. The pizza looks fantastic. Will you be posting your recipe for duck confit? (MY FAVORITE!)
Hi J. I would, but I never made confit myself. It is such a popular dish around here that you can get really good confit for very little money, so I never bothered making it myself… I think they just boil the duck in duck fat for a long time and that’s pretty much it… 🙂
Looks delicious and not at all heavy. I must try this.
Thanks Sandra! You are right, it’s much lighter than the usual pizza dough and very very tasty… Try it and let me know the verdict 🙂
Looks amazing!
Thanks a lot! 🙂
Absolutely fabulous pics and delicious looking food
Thanks!!
What a stunning pizza – fantastic!
Thanks! The simple things are always the best, especially with fresh summer ingredients…
Oh my gosh… that is absolutely beautiful and I shouldn’t have looked because I am so hungry now! Gorgeous and looks delicious!!
Thanks darling 😉
I love the fact that you used so many fresh ingredients in this pizza! Looks amazingly tasty!
Thanks Shae! It really was tasty and the fresh ingredients are the secret! 🙂
Vous avez un tres jolie blog, surtout les photos. And it helps me practice my French too! Can’t wait to try this recipe.
Parfait Penne, et merci! J’espère que tu reviendra souvent 😉
Oh my! I will give you all the credit around the dinner table when I make this french pizza…
I hope you will let me know how people liked it!! 🙂
I will…for sure. I plan on making it Friday.
What lovely photographs! Can’t wait to try this idea when we have fresh cherry tomatoes this summer!
Let me know how you like it D 😉
Particularly good pics! I’m a fan of pissaldiere too.
I haven’t had breakfast and you are making me hungry 🙂
You pics make me hungry all the time!
Then my job is done 😉
As the famous quote goes
‘They order … this matter better in France.’ 🙂
That looks Awesome, I was going to ask what herb was in the oil jar in the photo? It looks like rosemary? I do an infused garlic oil, but that looked just as interesting.
It is indeed rosemary from my garden. 🙂
Yum! Puff pastry is a good idea. Will have to try!
You should Leilani! It is so much lighter than the traditional pizza dough…
Beautifully shot and looks delicious!
Thanks! It really was 🙂