Preparation | Cooking | Start to finish |
---|---|---|
11 min. | 25 min. | 36 min. |
1 | Fry 50 g ham in 1 tablespoon olive oil until lightly browned.Set aside. | ![]() |
2 | Preheat the oven to 460°F (240°C). Roll out 200 g Puff or flaky pastry (pâte feuilletée) on a baking sheet.If your pastry comes with a sheet of paper, leave it on this. Prick all over with a pique-vite (pastry pricker). | ![]() |
3 | Spread 120 g Tomato sauce (for pizzas) evenly over the pastry, leaving a quarter inch (0.5 cm) bare around the edge. Scatter 1 tablespoon herbes de Provence over. | ![]() |
4 | Arrange the ham on top and any other toppings you would like. I've added chorizo here... | ![]() |
5 | ...some finely diced mozarella... | ![]() |
6 | ...goat's cheese, mushrooms, etc. | ![]() |
7 | Bake right away in a really hot oven, and near the bottom of the oven rather than in the middle. As soon as the pizza is cooked, take it out of the oven, drizzle a little Herb olive oil over and scatter a few fresh basil leaves on top. Serve immediately. | ![]() |