For the pizza dough:

  • 400 g gluten-rich flour
  • 1 packet of dry baker’s yeast (or 18g fresh yeast)
  • 22 cl water
  • 2 tbsp PDO huile d’olive de Nice
  • 6 g fine salt
  • 1 pinch of sugar

For the filling:

  • 1 dozen anchovies
  • 100 g Comté cheese

Bear leek or wild garlic pistou (thanks

  • 150 g bear leek or wild garlic leaves
  • 50 g parmesan
  • 30 g pine nuts + 2 tbsp for the decoration
  • 2 garlic cloves
  • 1 tbsp agave syrup
  • 6 to 10 tbsp PDO huile d’olive de Nice

For 6 servings
Preparation time: 25 minutes
Cooking time: 15 minutes
Resting time: 1h30

For the pistou: Wash the bear leeks, cut them and set the stems aside. Mince the garlic. In a blender, place the stems, garlic, Parmesan, pine nuts, agave syrup and 2 tablespoons of olive oil. Mix slowly to form a paste. Next, chop the wild garlic leaves fine and mix them into the paste. Add olive oil to attain the desired consistency. Put aside.

Cut the Comté cheese into small cubes.

Prepare the pizza dough: Mix the yeast with 100g of lukewarm water and 50g of flour, let ferment for 30 minutes (Tip: Preheat the oven to 40 or 50°C, turn it off and put  the  yeast bowl in, the yeast will bubble and swell faster and more surely!).

In a bowl or the bowl of your food processor, mix the rest of the flour with the salt, sugar and olive oil.  Add the yeast and remaining water (cold). Knead for about 10 minutes, the dough should detach from the edge and be flexible.

Take the dough to form different size balls for the different parts of the rabbit. Make a hole in the ball, place a few Comté cheese cubes and a little pesto into it, then close the ball tightly. Place on a baking sheet covered with parchment paper. The balls should form a rabbit (the balls must not touch, they will swell).

Let it rest for an hour in a place sheltered from drafts (in an oven for example).

Preheat the oven to 200°C.

Crush the anchovies (reserve a few for the decoration of the rabbit) and mix them with the remaining pistou. Brush this mixture over your rabbit. Garnish with a few pine nuts and possibly a few anchovies. Bake for about 15 minutes.

Let it rest for 5 minutes before serving.


Our tip: If you have any pistou left. Freeze it in cubes and pull it out as you need it…

Olive oil: We advise you to use a delicate-tasting PDO huile d’olive de Nice for its sweetness and its aromas of almond, raw artichoke, broom flours, hay, grass, leaves, pastry, ripe apple and dried fruit, and its lemony notes.

You can also use one of these PDO olive oils: Nyons and Corse – Oliu di Corsica – récolte à l’ancienne.