Pizza with Tête-de-Moine AOP cheese

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serves 4

  • baking paper for the baking tin


  • 250 g of flour
  • ¾ a tsp of salt
  • 10 g of crumbled yeast
  • 125-150 mL of water
  • 1 tbs of rapeseed oil


  • 150 g of fresh cream
  • 1 crushed clove of garlic
  • ½ a tsp of mustard
  • salt
  • pepper from a mill
  • 2 handfuls of cleaned lamb's lettuce
  • 100 g Tête-de-Moine AOP rosettes
  • 1 red apple, grated with a julienne or a rösti grater
  • 1-2 tbs of nut oil
  • 1 tbs of balsamic vinegar

Recipe source

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  1. 1 For the dough: mix the flour and salt and make a hollow in the middle. Dissolve the yeast in a little water and pour into the hollow with the rest of the water and the oil. Knead into a smooth dough. Cover and allow to rise to double the quantity at room temperature.
  2. 2 On a little flour, roll out the dough into a circle about 3-4 cm thick. Lay on baking paper in the baking tin.
  3. 3 Topping: stir together the fresh cream with the garlic, mustard, salt and pepper. Spread on the dough, leaving a 1 cm edge clear all round.
  4. 4 Bake for 9-11 mins. on the lowest shelf of the oven, preheated to 240°C. Allow to cool on a grid.
  5. 5 Scatter on the lamb's lettuce, Tête-de-Moine AOP and grated apple. Dribble on the nut oil and balsamic vinegar and serve immediately.

Cheese in this recipe