Pizza with goat’s cheese, Parma ham and fresh olives
recipe with ERU Chèvre doux
Pizza with goat’s cheese, Parma ham and fresh olives

Pizza with goat’s cheese, Parma ham and fresh olives

Want to make your own pizza? This pizza topped with goat’s cheese, Parma ham and fresh olives is easy to prepare.

  • 1 uur
  • Diner, Borrel
  • ERU Chèvre doux
  • 4 personen

Ingredients

  • 1 tablespoon white sugar
  • 7 grams yeast
  • 2 dl water
  • 450 grams wheat flour
  • 1 tablespoon salt
  • 3 tablespoons olive oil
  • Corn flour
  • 1 clove of garlic
  • 10 black olives
  • 100 grams sun-dried tomatoes
  • 100 grams ERU Chèvre doux
  • 200 gram Parma ham
  • 1 tablespoon chopped parsley

Equipment

  • Rolling pin
  • Baking paper

Preparation| 15 min

  • Mix the sugar and the yeast with hot water. Put aside.
  • Mix the flour and salt in a bowl. Add the olive oil, the yeast mixture and a drop of hot water.
  • Knead the mixture until it becomes a smooth, elastic dough.
  • If necessary, add more flour or water.
  • Grease a bowl with olive oil and place the dough in it. Cover and leave to rise for around 30 minutes.
  • Pre-heat the oven to 200 °C (fan oven to 180 °C).
  • Divide the dough into 2 portions.
  • With your palm or rolling pin, press the dough into two flat discs.
  • Line two baking trays with baking paper and scatter some corn flour over it.
  • Bake the pizza bases for around 15 minutes in the pre-heated oven.
  • Peel and finely chop the garlic. Heat some olive oil in a frying pan and fry the garlic for 2 minutes.
  • Finely slice the olives.

Method| 45 min

  • Remove the pizza bases from the oven.
  • Spread the pizzas with ERU Chèvre doux.
  • Divide the dried tomatoes, Parma ham and sliced olives over the pizzas.
  • Bake the pizza in the oven for around 15 minutes.
  • Garnish with parsley.
tags:
  • Geitenkaas

Ingredients

  • 1 tablespoon white sugar
  • 7 grams yeast
  • 2 dl water
  • 450 grams wheat flour
  • 1 tablespoon salt
  • 3 tablespoons olive oil
  • Corn flour
  • 1 clove of garlic
  • 10 black olives
  • 100 grams sun-dried tomatoes
  • 100 grams ERU Chèvre doux
  • 200 gram Parma ham
  • 1 tablespoon chopped parsley

Equipment

  • Rolling pin
  • Baking paper