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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 hour - Dinner, Pre-dinner snack
- ERU Chèvre doux
- 4 people
1 hour 
Dinner, Pre-dinner snack
ERU Chèvre doux
4 peopleIngredients
- 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.
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
