Pizza Dell'Alpe

Ingredients for 4 servings:

• 250 g flour
• 125 ml water, lukewarm
• ½ cube of fresh yeast
• 3 tbsp oil
• Salt
• 200 g cheese (Gruyère)
• 100 g raw ham (e.g. Serrano)
• 3 tbsp crème fraîche
• some cream
• some honey
• salt and pepper
• Garlic

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with Gruyère, raw ham and honey

Put the flour and a little salt into a bowl and make a well in the center. Pour the oil and lukewarm water into the well, then crumble in the yeast. Knead with your hands until you have a smooth yeast dough and let it rest for 10 minutes. Then roll it out thinly on a baking sheet. Grate the cheese and cut the ham into bite-sized pieces. Mix the grated Gruyère with a little crème fraîche and a little sweet cream until smooth. The mixture shouldn’t be too runny. Season with salt, pepper, and a little garlic, if desired. Note that the cheese and ham can be quite spicy. Spread the cheese mixture over the dough, then top with the ham, leaving a small border all around. Drizzle evenly with a little honey (about 1-2 tbsp). Bake at 225°C for about 20-25 minutes, until the edges are crispy and the cheese is golden brown. The topping can be easily complemented with vegetables (e.g., bell peppers) or figs. This amount makes one pizza sheet. You can let the dough rise for longer than 10 minutes if you like. If you need it really quickly, you can also use ready-made pizza dough.