Ingredients :

• Fourme de Montbrison — A blue cheese from Auvergne that is milder than Roquefort — no aggressive pungency, just a beautiful creaminess and a slightly earthy note. It melts well without spreading everywhere. If you can’t find it, Fourme d’Ambert works very well. Get it from the cheese counter, not pre-packed slices.
• Langres — A Burgundian cheese with an orange rind and a natural hollow at the top. It has character — sharper than the Fourme, with a touch of lactic bitterness. In the oven, it softens without melting completely, giving it that slightly runny texture that holds its shape. For something more accessible, Camembert cut into pieces will do fine.
• Persaillotte — This is simply a mix of finely chopped garlic, shallot, and parsley, sold ready-made in some fresh or frozen sections. If you can’t find it: one garlic clove, one shallot, and a handful of flat-leaf parsley chopped with a knife. Two minutes. It seasons the mushrooms much better than garlic alone.
• Button Mushrooms — Choose them firm, without brown spots on the caps. Slice them into about 4 mm strips — neither too thin nor too thick — so they keep some bite after cooking. The classic mistake: putting them raw on the dough. They would release all their water in the oven and turn your pizzette into a sponge.