for 4 people

Dough

500 g	pizza flour
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	water
2 tbsp	olive oil

Topping

a little	pizza flour
100 g	crème fraîche
150 g	mozzarella, torn into pieces
4 sprig	sage, leaves torn off

To bake

90 g	cured ham in slices

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Halve the dough, shape into two balls on a lightly floured surface, cover and leave to rise again for approx. 1 hr.

Topping

Place a baking tray in the cold oven, preheat the oven to 240 °C. Flatten the dough a little by hand. On a lightly floured surface, stretch the dough into a circle (approx. 28 cm in diameter), place each on a sheet of baking paper. Spread half of the crème fraîche, mozzarella and sage on top of each pizza base.

To bake

Carefully slide one pizza (incl. baking paper) onto the hot baking tray. Bake for approx. 20 mins. on the bottom shelf of the preheated oven. Remove, top with half of the cured ham, serve. Bake and top the second pizza in the same way.

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