Pizza à saucisse Kouign-Amann et Andouille

Surrounded by the Atlantic Ocean, Brittany — France’s northwesternmost region — is a hilly peninsula known for culinary specialties such as galettes, cider and seafood. For France-based food writer and photographer Guillaume Marinette (guillaume.marinette), though, the real star of the region is the kouign-amann, a rich, layered pastry with a crispy, caramelised exterior and soft, buttery interior. (It helps that Breton butter is arguably the best in the world.)

This decadent treat originated in the town of Douarnenez in the early 20th century; its name  translates to  "butter cake" in Breton. Not surprisingly, the main ingredients are flour, butter and sugar, which result in a slightly flaky texture reminiscent of a croissant. 

Guillaume likes the pastry so much, he used it as inspiration for a savoury pizza with a fresh cream base, onions and another regional specialty, andouille de Guéméné, a smoked sausage made from pork and chitterlings. A scattering of sea beans, a nutrient-dense saltwater succulent also known as sea asparagus, serve as a crisp, salty accent. Pair it all with this flaky pizza dough, and we dare you to find a better salty-sweet pizza that’s somehow both light and filling. 

Kouign-Amann and Andouille Sausage Pizza

Note

This recipe uses biga, a type of preferment that adds a firmer texture and a delicious, nutty flavour to the final dough. Be sure to set aside 16 hours for proofing the biga, plus another 6 hours to proof the final dough before cooking. 

Some specialty stores do sell andouille de Guéméné, but if you can’t find it, feel free to substitute any smoked andouille sausage. 



Rectangle de beurre aplati sur la pâte non cuite. Pâte repliée sur le rectangle de beurre La pâte repliée et couvrant complètement le beurre. La pâte s'est repliée sur elle-même pour former un rectangle. Pâte recouverte de crème fraîche et saupoudrée de parmesan. Pâte recouverte de crème fraîche et saupoudrée de parmesan et d'oignons cuits.