Vins de Bergerac et Duras

Summer vegetable pizza

To be enjoyed with :

Bergerac rosé | Côtes de Duras rosé

1/ Add 350g flour, salt, yeast and olive oil to a large bowl.

Slowly add warm water and stir with a wooden spoon.

Knead until dough pulls away from bowl.

Cover bowl with a tea towel and leave to rest in a warm place for 1 hour.

2/ Prep and cook vegetables separately (so your pizza doesn’t get soggy or bitter).

3/ Roll out dough and top with seasoned passata.

Top with slices of courgette, diced aubergine and braised red onion.

Finish with green pepper (uncooked for a bit of bite), grated cheese and a little thyme.


4/ Bake for 2 minutes in a bread oven at 350°C (or 15 minutes at 180°C in a regular oven).

Serve with yellow courgette spirals and green leaves for a dash of freshness.


Serves 4

Pizza dough:

  • 350g flour (100g extra to knead the dough)
  • 250ml water
  • 1 packet of yeast
  • 2 tsp salt
  • 3 tbsp olive oil


  • 1 jar of passata
  • 1 purple aubergine
  • 1 white aubergine
  • 1 green courgette
  • 1 yellow courgette
  • 1 green pepper
  • 1 white onion
  • 1 red onion
  • Thyme, garlic, salt, pepper
  • Cheese (we’re using a mature Gouda from Fromagerie Van der Horst in Montcaret)

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