Recipe: Gourmet Pizza L'Épure

1 Preheat your oven to maximum power (270 to 300°).

2 Shape your pizza so it stays nice and round, then spread your lemon compote up to 2 cm from the edge. Place the shredded mozzarella on the surface and slide it into the oven on a cold baking sheet. Turn it occasionally with a spatula (cooking time 5 to 6 minutes).

3 Meanwhile, prepare the scallops. Pour olive oil into a large pan or on a griddle. When it's very hot, place your scallops, season with salt and pepper, and cook for 30 seconds on each side. Transfer them to a covered pot. Let them cool slightly, then remove 8 pieces and make 3 small incisions on each with a small knife. In these incisions, place a small piece of red pepper, a slice of black garlic, and 1 green soy bean, then return to the pot.

4 The pizza comes out of the oven. Place it on your work surface and quickly arrange your scallops, alternating the "prepared" ones. Sprinkle with your soy beans and red pepper strips, then cover with your crumble and finally dust with your white truffle powder.

For this championship, we had 15 minutes to prepare this recipe. As you can see, there was no time to waste (smiles).

*Once you've found the 3 different flavors, if you add more to them, your brain goes into "confusion" and that's not the goal.

A few thanks

Arlette, who helped me set up my pizza recipe and who handled the laminating, because without her nothing would have been possible.

Emidio di Grammarino (white truffles from Alba) in Bucchianco.

My friend Gérard Lopez (Orogel company in Cesena) for the green soy beans.

Another friend of mine, the Korean lady Hay-Jung Ingenat (Santé-Nat company) for this wonderful black garlic.

And finally the team that followed us step by step in this adventure: Pierre-Olivier Simon, his son Bruno, and Régis Prévot, the cameraman and director.