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For a 25 x 40 cm square griddle

  • 200 g mature Emmentaler AOC
  • 175 g mushrooms
  • 8 chicories small
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 0.5 decilitre port wine white
  • 1 dough for pizza rolled out in a rectangle (750 grammes)
  • salt, pepper
  • 1 cup cream for sauce (35 % fat or more) (1.8 decilitres)
  • 1 teaspoon thyme

  • Cut Emmentaler AOC and mushrooms in slices. Cut chicories into halves lenghtwise and remove stalks.
  • Caramelise slightly 1 tablespoon of butter with the sugar, add chicories and stew briefly on both sides. Deglaze wit port wine, simmer briefly and let cool off.
  • Put dough on the griddle and form a rim.
  • Take chicories off the brew, spread on the dough and flavour. Mix cream with brew and flavour with salt, pepper and thyme.
  • Steam mushrooms in the remaining butter, flavour and spread together with Emmentaler AOC on the chicories. Douse with dressing.
  • Bake in the oven for 15-20 minutes at 220° C.

Tip: If you use a self-made dough, take 350 grammes of flour and add more yeast and water accordingly.