French Boulangerie-Style Pizza

Crème fraîche stands in for tomato sauce, Gruyère melts into a soft focaccia-like crust — the kind of pizza you'd grab from a French neighborhood bakery.

Prep 25 min
Cook 15 min
Total 2 hr
Servings 4
Method Oven

Ingredients

Dough

250 g bread flour (250 g)
- All-purpose / plain flour — 1:1 Slightly less chew; crust will be a touch softer
1 teaspoon instant yeast (4 g)
¾ teaspoon salt (4 g)
¾ cup warm water (180 g)
1 tablespoon olive oil (14 g)

Topping

½ cup crème fraîche (120 g)
- Full-fat sour cream — 1:1 Slightly tangier; similar richness and calories
2 garlic cloves, minced (4 g)
1 teaspoon herbes de Provence (2 g)
1½ cups Gruyère, grated (150 g)
- Comté — 1:1 Nuttier, slightly milder; similar calories
- Emmental — 1:1 Milder and sweeter; melts beautifully
1 tomato, sliced in rounds (120 g)
Salt and pepper to taste

Steps

Make the dough: Combine the flour, yeast, and salt in a bowl. Add the warm water and olive oil, then mix and knead for 8 minutes until smooth and slightly tacky. The dough should feel softer than standard pizza dough.
First rise: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot until doubled, about 1 hour.
Shape: Divide the dough into 4 pieces. Press each into a thick 13–15 cm (5–6 inch) round. Place on a parchment-lined baking sheet and rest for 20 minutes.
Crème fraîche base: Mix the crème fraîche with the garlic and herbes de Provence. Season with salt and pepper. This replaces the tomato sauce.
Top: Preheat the oven to 230°C / 450°F (210°C fan / Gas 8). Spread the crème fraîche over each round. Add most of the cheese, press the tomato rounds into the center, and top with the remaining cheese.
Bake for 12 to 14 minutes, until the cheese is deeply golden and bubbly and the edges are lightly browned.
Rest for 5 minutes. Best served warm, just like the boulangerie. Bon appétit!

Tips

Mix 1 teaspoon Dijon mustard into the crème fraîche for extra depth.
Add thin ham slices over the crème fraîche for a classic pizza jambon-fromage.

Nutrition Facts

Calories 505
Protein 20 g
Fat 25 g
Carbs 48 g

Nutrition estimated from ingredients · Per serving (based on 4 servings) · Excludes optional Dijon or ham

Weight Estimates

Uncooked ~850 g
Cooked ~660 g
Per Serving ~165 g

Conservative ~22% moisture loss during baking. 4 servings at ~165 g each.