Brioche pizza with spring onions and raw ham
Ingredients
Instructions
For the dough :
- 15 g Fresh baker's yeast
- 12 cl Milk
- 60g Butter
- 375 g Flour (+ 50 g for work)
- 1 egg
- 20 g Powdered sugar
- 1 tbsp. fine salt
For garnish :
- 600g Spring onions
- 150 g raw ham
- 80 g grated Comté cheese
- 2 tbsp. tablespoons olive oil
- 1 tbsp. Herbes de Provence coffee
- Salt
- Pepper
- Prepare your pizza dough. Heat the milk with the butter until the latter is melted. Let cool.
- Dissolve the yeast in 6 cl of lukewarm water in a bowl. Mix the flour, salt and sugar in a bowl. Dig a well, for in the diluted yeast, the mixture of milk and lukewarm butter, the previously beaten egg. Mix and knead the resulting dough until smooth.
- Gather the dough into a ball, cover with a cloth, let rise for 1 hour near a heat source (or at room temperature for 3 hours).
- Chop the chives. Brown them for 2 minutes in a pan in olive oil. Salt, pepper. Heat the oven th. 7 (210°C).
- Rework the dough on a floured work surface. Roll it out into a rectangle. Place it on a baking sheet lined with baking paper.
- Add the cooled chives, grated Comté and Provencal herbs. Bake for 20 minutes in the oven. Garnish with raw ham cut into pieces. Serve hot or lukewarm.
Brioche pizza with spring onions and raw ham
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