What a craving for Pizza with ham and fontina! Pizza, a symbol of Italian tradition in the world, boasts a thousand-year history: in ancient times focaccias, flat, leavened and not, were widespread among the Egyptians, the Greeks and the Romans.
- 250g of flour
- 1 sachet of baker’s yeast
- 1 teaspoon of salt
- 15 cl lukewarm water
- 3 tablespoons olive oil
- 400 g cooked tomato sauce
- 2 slices of ham
- 2 mozzarella balls 100 g grated cheese
- Prepare the dough: in a food processor, put the flour, salt and yeast, mix to distribute well. Add warm water and knead until you get a ball. Add the 3 tablespoons of olive oil and knead to incorporate it well into the dough.
- Once the dough is soft and not sticky, put it in a bowl, cover with a cloth and let stand for 2 hours in a warm place.
- Lightly oil a broiler pan. Roll out the dough on the floured work surface using a rolling pin the size of the dish.
- Place the dough in the universal pan, spread the tomato sauce over it, add a little oregano, then distribute the diced ham and mozzarella. Finish with the grated cheese, put back some herbs.
- To finish !
Turn on the oven at 250 ° C, and leave the pizza at room temperature while the oven heats (this allows the dough to continue to rise a little). Once the oven is hot, bake the pizza for about 20 to 25 minutes. Taste right out of the oven