Pizza “Tartine au Jambon”

Makes 1 pizza for 2 people

For the pizza:

  • 250g Le Moulin pizza flour
  • 5g salt
  • 8g fresh yeast
  • 150ml warm water (about 30-35°C)
  • 15ml olive oil

For the topping:

  • 2 tablespoons Luxembourg mustard
  • 200g mozzarella
  • a little thyme
  • 4 slices Luxembourg cooked ham
  • gherkins
  • pepper

Mix the flour and salt in a bowl. Dissolve the yeast in the water and then add the liquid to the flour with the olive oil. Knead the dough for 10 minutes until it is smooth.

Shape the dough into a ball. Put the dough into a bowl greased with olive oil and cover with cling film.

Leave the dough to rise for 2 to 3 hours at room temperature. If you want to make the pizza tomorrow, let the dough rise in the fridge instead.

Preheat the oven to 230°C with a baking sheet inside, to heat it thoroughly.

Roll out the dough on a piece of baking paper to obtain a 20-35cm diameter.

Spread the mustard over the dough. Slice the mozzarella and spread it over the mustard. Season with pepper and a little thyme.

Take the baking sheet out of the oven and place the pizza with the baking paper onto the sheet. Cook at 230°C for 15-20 min until the pizza is golden brown.

Arrange the ham and gherkins over the cooked pizza before serving

Homemade cooking with local ingredients

LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.