Olive bread with buffalo mozzarella and cured ham

Olive bread with buffalo mozzarella and cured ham

Total: 1 hr | Active: 20 Min.
Nutritional value / piece: 266 kcal
, Fat: 9 g
, Carbohydrate: 34 g
, Protein: 11 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Olive bread

80 g pitted green olives, roughly chopped
25 g white flour
800 g pizza dough
1 ½ tbsp balsamic vinegar
1 tbsp olive oil
1 spring onion incl. green part, cut into rings
250 g Mozzarellas di bufala (buffalo mozzarella), cut into cubes
80 g cured ham in slices
a little sea salt
a little pepper
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How it's done

Olive bread

Knead the olives and flour into the dough, shape into a piece of bread approx. 30 cm long. Place the bread on a baking tray lined with baking paper.

Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack.

Combine the balsamic and oil and mix well, add the onion and mix together. Place the mozzarella on top of the olive bread, spread the onion dressing and cured ham over the top, season.

Good to know
Tip: Use 200 g of feta instead of mozzarella.

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