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Pizza Provençale with tomato, black olives and Provencal herbs
Provençal pizza with sun-ripened tomatoes and aromatic herbs

Pizza Provençale

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
In the South of France, where the sun shines almost constantly, the soul of the food is patience and excellent ingredients. This pizza is not about crowding, but the best of the garden: the sweetness of sun-ripened tomatoes and the salty character of olives meet local herbs. The secret lies in the fusion of flavours, as the essential oils of the herbs dissolve in the hot cheese and permeate the crispy dough, evoking the mood of Mediterranean summer evenings.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 385 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Baking paper
  • Baking tray or pizza stone (for a crispy base)
  • Sharp knife or pizza cutter
  • Pastry brush (for olive oil)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 220°C (fan), and line a baking tray with baking paper. Prepare the ingredients: slice the tomato into thin rounds, halve the olives.

Tip: The oven must be really hot by the time the dough goes in. The sudden heat effect raises the dough, making it airy inside and crispy outside (gas formation and crust formation).
2 ✓

Roll out the pizza dough into a circle or rectangle, and lay on the tray. Spread with the tomato sauce, leaving a 1-2 cm strip empty at the edge.

Tip: Spread the sauce with circular movements. If you spread it too thick, the dough cannot bake through due to the moisture, and stays doughy.
3 ✓

Sprinkle half the Herbes de Provence over the dough, then distribute the grated or torn mozzarella over it.

Tip: It is worth putting the cheese under the vegetables. Thus the cheese fat protects the dough from the tomato juice, which would make it soggy (hydrophobic barrier).
4 ✓

Place the tomato slices and olives on top of the cheese. Lightly salt the tomatoes.

Tip: Salt highlights the tomato flavour, but also draws water out of it, which evaporates during baking, making the taste more intense (osmosis).
5 ✓

Sprinkle with the remaining herb mix, and drizzle with a thin stream of olive oil.

Tip: The oil helps conduct the heat, so the toppings don't dry out, but roast nicely.
6 ✓

Push into the hot oven, and bake for 12-15 minutes. It is ready if the edge of the dough is golden brown, and the cheese is bubbling and melted and starting to brown in places.

Tip: Brown spots give the characteristic baked taste, don't be afraid of them (Maillard reaction).
7 ✓

Take out of the oven, let rest for 1-2 minutes, then sprinkle with fresh, torn basil, and serve.

Tip: Never cut basil with a knife, tear it. The touch of metal can make the edges of the leaves turn brown and bitter (oxidation).

Recipe FAQ

Why does the middle of the dough get soggy?
The fresh tomato probably released too much juice. After slicing, let it stand on kitchen paper for a few minutes to allow excess moisture to leaves it before baking.
Can I use dried herbs instead of fresh?
Yes, but it is worth putting dried herbs on at the beginning of baking so they revive in the heat, whereas fresh ones only go on at the very end so they don't burn.

Ingredients

  • 1 pc Pizza dough (approx. 250-300g)
  • 100 ml Tomato sauce
  • 150 g Fresh tomato
  • 50 g Black olives (pitted)
  • 150 g Mozzarella cheese
  • 5 g Herbes de Provence
  • 10 g Fresh basil leaves
  • 10 ml Olive oil
  • 1 pinch Salt