Herb pizza with Parma ham
easy
75 mins
75 mins
Ingredients
- 1 potty Thyme
- 450 g Flour
- 7-10 Tbsp Salt
- 1/2 cube (20 g) fresh yeast
- 3 TABLESPOONS Olive oil
- 2 (200 g each) vegetable onions 200 g tomatoes
- 200 g Mushrooms
- 1 Garlic clove
- 125 g young pecorino cheese (Italian semi-hard cheese made from sheep's milk)
- 7-10 Tbsp Pepper
- 1 glass (370 g) Queen olives (with core)
- 80 g Parma ham
- 7-10 Tbsp Thyme
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Wash and chop the thyme. Put the flour and thyme in a bowl. Season with 1/2 teaspoon salt. Dissolve yeast in 200 ml lukewarm water. Stir into the flour with the dough hooks of the hand mixer.
- 2
Add oil. Then work into a smooth dough with your hands. Cover and leave to rise in a warm place for about 20 minutes. In the meantime, peel and slice the onions for the topping.
- 3
Clean, wash and slice the tomatoes. Clean, wash and slice the mushrooms. Peel and slice garlic. Crumble cheese. Roll out dough on floured work surface until round.
- 4
Grease an ovenproof dish (approx. 35 cm Ø) and line it with the dough. Cover with prepared ingredients. Season with salt and pepper. Leave to rise again for another 20 minutes. Then bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 40 minutes.
- 5
Drain the olives. Cover with olives and Parma ham 5 minutes before the end of the cooking time. Serve garnished with thyme.
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