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Entertaining and travel might be off the table for the moment, but that doesn’t mean you can’t experience a taste of each from the comfort of your home. Cookbooks naturally transport readers around the globe, thanks to stunning photographs and worldly recipes, so for those who are eager to ship themselves straight to Paris, you’ll want to get your hands on Camille Fourmont’s “La Buvette: Recipes & Wine Notes from Paris,” written in tandem with recipe developer Kate Leahy

Related Reading: This Blueberry Clafoutis Will Transport You to France with One Bite

La Buvette: Recipes and Wine Notes from Paris, $19.32 on Amazon

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As the one-woman troop behind the Paris natural wine bar La Buvette, Camille attaches the French wine, culture, and food sprung from her bar straight into her cookbook-cum-notebook. She provides an intimate look into the operation of her cult-beloved wine bar, from her process of selecting wine labels to how all the cooking gets done in the teeny kitchen. Fifty recipes are scattered throughout, too, designed as grazing platters rather than full-fledged dishes (Camille runs a wine bar, after all, and food is thus developed as a way to accent what you’re sipping). With a glass of your own favorite wine in hand, you’ll tuck into Camille’s famed giant beans daubed with citrus zest, bright tomato and berry salads, and red-wine poached pears. 

Marcus Nilsson

So even though airline tickets have been canceled and parties have merely been limited to the members of your household, there are still plenty of creative ways to entertain. Grab this book, pick out a few of your favorite bottles of wine, and then test out Camille’s recipe for pizzettes in three styles. The mini pizzas are small enough that you can easily toss back three but won’t overwhelm your appetite if you’re planning on eating dinner later (although we certainly respect a wine-and-pizzette-for-dinner kind of evening).

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Marcus Nilsson

This pizzette dough comes together with standard ingredients—yeast, water, honey, flour, and salt—before it’s rolled into small, plump discs and slipped into the oven. Camille offers three toppings (lemon, ricotta cheese, and black olive with anchovies), but really the dough can serve as a vehicle for your preferred pizza toppings (or, more likely, whatever’s in the fridge). What’s necessary, though, is the uncorking of a bottle of wine, enjoyed in the backyard, which is as close as you can get to the outdoor cafés of Paris. It might feel and taste a little different, but these days it comes pretty darn close.

Reprinted from La Buvette. Copyright © 2020 by CAMILLE FOURMONT AND KATE LEAHY. Photographs copyright © 2020 by Marcus Nilsson. Published by Ten Speed Press, an imprint of Random House.

Pizzettes in Three Styles Recipe

Notes: If your oven can get as hot as 550°F, you can bake the pizzettes at that temperature for a crispier finish. Monitor the pan as it bakes so the parchment paper doesn’t burn. If you are buying ricotta made in small batches and packed in baskets, it may not need to be drained as much as regular ricotta sold in plastic tubs.

Pizzettes in Three Styles

Makes: 12 pizzettes
  • Dough: 1 teaspoon instant yeast
  • 1⅓ cups water, at room temperature
  • 1 teaspoon honey
  • 3¼ cups all-purpose flour
  • 1½ teaspoons fine sea salt
  • Lemon Topping: Extra-virgin olive oil, for brushing and drizzling
  • 1 organic lemon, very thinly sliced crosswise, seeds removed
  • 1 tablespoon dried oregano, or 1 tablespoon crushed fennel seeds
  • Flaky sea salt, such as Maldon, for seasoning
  • Ricotta Pizzettes Topping: Extra-virgin olive oil for brushing drizzling
  • 1 cup fresh whole-milk ricotta, drained well
  • Flaky sea salt, such as Maldon, for seasoning
  • Freshly ground black pepper for seasoning
  • ½ cup chopped mixed fresh herbs, such as basil, parsley, chervil, and tarragon
  • Black Olive and Anchovy Topping
  • Extra-virgin olive oil for brushing and drizzling
  • 4 oil-packed anchovies, drained and kept whole (about ½ can)
  • ½ cup black olives, such as niçoise
  • Fresh oregano leaves from 2 sprigs
  • Flaky sea salt, such as Maldon, for seasoning
  1. To make the dough, put the yeast in a small bowl and pour the water over it. Stir in the honey. Combine the flour and salt in a large bowl. Pour in the yeast mixture and begin to mix with your fingers until a shaggy dough forms. Put a kitchen towel over the bowl and let it rest for 20 minutes (this will allow the flour to absorb more of the water). Sprinkle the counter with flour.
  2. Take the dough out of the bowl and knead it, pulling it, folding it, pressing it, and then repeating, for 7 to 10 minutes, until the dough becomes smooth and a little soft.
  3. Oil a large bowl that will fit in the refrigerator and put the dough inside. Cover and refrigerate for at least 12 hours or up to 24 hours. Before proceeding to shape and bake pizzettes, take the dough out of the refrigerator and let it come to room temperature for 2 hours.
  4. Dust the counter with flour and cut the dough into twelve equal pieces. Using the palm of your hand, roll the dough into small balls and then cover with a clean kitchen towel and let rest for 30 minutes. The dough will puff up a bit while you prep the toppings. If you have a pizza stone, place it on the bottom oven rack. (The pizza stone will give the bottom of the pizzettes a crispier crust, but you don’t need one to make this recipe.) Preheat the oven to 500°F.**
  5. Have two 13 by 18-inch rimmed baking sheets ready. For each pizzette, press the dough out with your palm or use a rolling pin on the floured countertop until the piece is a circle 4 to 5 inches wide. Put the dough onto a baking sheet and brush with olive oil. Repeat with the remaining dough, placing six rounds of dough (or as many as you can fit without touching) on each baking sheet. (If they don’t all fit, you can always reload one of the baking sheets and bake in three batches.) For the lemon pizzettes, put 1 large or 2 small lemon slices in the center of each dough round, leaving just enough to cover the surface but leave a crust. Brush the top with more olive oil and then finish with generous pinches of oregano and salt.
  6. For the ricotta pizzettes, put ¼ cup into the center of each dough round and spread around evenly while leaving a very thin border. Drizzle the top with a little olive oil and season with salt and pepper. (You will add the herbs after the pizzettes come out of the oven.)
  7. For the black olive and anchovy pizzettes, place 1 anchovy in the center of each dough round. Scatter olives around the anchovy and sprinkle some oregano leaves on top. Finish with a pinch of salt.
  8. Bake one pan at a time for 10 to 12 minutes, rotating once, or until the crusts and the bottoms are get nicely gold. If you are using a pizza stone, this may take only 8 minutes. Serve warm or at room temperature. Before serving the ricotta pizza, top it with the fresh herbs.

Header image by Marcus Nilsson.

Amy Schulman is an associate editor at Chowhound. She is decidedly pro-chocolate.
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