Pizza bianca, parsley ham by Laurent Mariotte
- Total time
- 45 min
- servings
- 6 servings
- Dish type
- Other
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Contains glutenAlcohol-freeLactose-free
Prep
30 min
Cook
15 min
Total time
45 min
Ingredients
Ingredients
servings
- 250 g 250 g of bread dough a ball
- 500 g 500 g of parsley ham a slice of Burgundy
- rosemary branch some branches
- 100 g 100 g of pickles with juice
- olive oil
- arugula leaf some leaves
- meal (optional)
- salt flower
- mill pepper
Method
- 1
Preheat the plancha to 200°C (medium heat), closed bonnet.
- 2
Spread the bread dough by hand on your floured worktop and place on a fine plank floured or covered with meal. Water with olive oil, sprinkle with rosemary branches and salt flower.
- 3
Pour the pickles and their juice into a small blender and mix coarsely; add a fillet of olive oil.
- 4
Place the pizza on the plancha, close the hood and count 3 minutes of cooking covered. Turn off the plancha and cook for another 3 minutes.
- 5
Put the pizza on the board and cover with pickle caviar. Pre-cut it and place a piece of parsley ham on it. Sprinkle with arugula leaves and give a pepper mill tower.
Source : marmiton
Reviews
Reviews
★★★★★
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