RECIPE SEARCH
Filter by
Goat cheese, parma ham pizza
| Preparation : 10 min | Resting : 1 hr |
| Cooking : 15 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Programmes
:
|
accessories
:
|
Serves MAKES 1 PIZZA
:
| 10 | tbsp tomato sauce |
| 5 | - 6 cherry tomatoes, washed and stemmed* |
| 300 | g goat cheese |
| 1 | tbsp dried oregano |
| 10 | black olives |
| 80 | g parma ham finely sliced |
| basil + rocket leaves, for garnish |
| PIZZA DOUGH: | |
| 1 | sachet dried yeast |
| 100 | ml water |
| 200 | g plain flour |
| 4 | g salt |
| 2 | tbsp olive oil |
| 1 | tsp dried oregano |
| 1 | Make the pizza dough. Preheat the oven to 220°C (gas mark 7/8). Using the back of a tablespoon in circular movements spread the tomato sauce onto the dough about 1cm from the edge. Garnish with halved cherry tomatoes, goat cheese, oregano and olives. |
| 2 | Bake the pizza at the bottom of the oven for 8 minutes, and then move it to the middle of the oven for 7 minutes. When cooked, scatter the parma ham, basil and rocket leaves on the hot pizza. Serve immediately ! |
| 3 |  |
| pizza dough | |
| 1 | Put the yeast and water in the bowl; run the BREAD/BRIOCHE programme. |
| 2 | After 1 minute, the programme will stop. Add the flour, salt, olive oil and oregano and press Auto. Remove the dough from the bowl, shape into a ball and place in a floured bowl covered with a damp cloth. Set aside to rest in a warm place for about 1 hour. |
| 3 | Put the dough on a floured work surface. Work it with your hands, gently stretching and tapping to remove the gas bubbles; roll out using a rolling pin. |
Modified on 07/18/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
ADD A COMMENT
Product used
ALL COMMENTS
Liz
Lovely pizza. Proved the pizza dough in the CE - 37deg for 30mins. Enjoyed by all.