‘Wood’ fired pizza is popular in southern France…and generally it is the kind of meal that can’t go too wrong.
I like my pizzas with a thin, crispy and well done crust. I love generous lashings of tomato sauce on the base, not too much cheese and a mixture of toppings…with a little chilli oil sprinkled on for good measure and a handful of fresh rocket (arugua) to finish it off.
In most French villages there is a pizza van on standby…especially on market days or Friday nights…that seems to be the night…outside the local bar, ready to tempt hungry diners after their apero.
Our pizza van, Pierrot, who advertises that he has been in the same place since 1982, parks his van on the edge of the Boulevard Marceau near Place de la République.
The custom equipped vans are fitted with small gas ovens that give the pizzas a ‘wood fired’ taste – not quite as good as the real thing, but pretty delicious.
The pizza men roll and toss their dough and serve their customers behind a purpose built counter that drops down on the side of the van.
French pizzas can be anything from a simple margharita, the classic tomato and cheese, to a total taste sensation that includes every cholesterol laden cheese you can imagine plus a little creme fraiche for good measure.
If you are a meat eater or sea food lover then there are plenty of those to choose from too.
The vans sell by the slice, by the half and by the whole…you can even call beforehand and order… xv
Where do I get the best pizza in St Rémy de Provence?
