Express Mushroom and Paris Ham Pizza

Name: Express autumn mushroom and Paris ham pizza
Cook time: 2 h
Yield: 4
Ingredients: Dough :; 400.00 g pasta flour (some more for dusting); 10.00 g dried yeast; 40.00 ml lukewarm water; 200.00 ml water; 1.00 tsp salt; Toppings :; 2.00 cloves Drôme white garlic PGI; 2.00 tbsp PDO Vallée des Baux-de-Provence Olive Oil; 800.00 g Seasonal mushrooms (like girolles); 6.00 slices Label Rouge Superior cooked ham; 1.00 bunch parsley, chopped; 50.00 g hard goat’s cheese, grated; Salt and black pepper

By Valentine Benoist, Editor

Use the mushrooms in season, and top it up with some French ham for extra comfort.

Autumn

Winter

Afterparty

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Ingredients For

Dough :
pasta flour (some more for dusting) 3 c
dried yeast 1 tbsp
lukewarm water 1.30 fl oz
water 7 fl oz
salt 1 tsp
Toppings :
Fruits & Vegetables

Drôme white garlic PGI

2 cloves •See the article
Oil & oilseeds

PDO Vallée des Baux-de-Provence Olive Oil

2 tbsp •See the article
Seasonal mushrooms (like girolles) 3.50 c
Meat products

Label Rouge Superior Cooked Ham

6 slices •See the article
parsley, chopped 1 bunch
hard goat’s cheese, grated 0.50 c
Salt and black pepper

Where to find

Prepare the dough: mix the dried yeast with lukewarm water and wait for about 15 minutes until it becomes frothy. In a stand mixer, mix the flour with the yeasty water. If you are mixing by hand, make a flour well on your work surface and integrate the yeasty water little by little.

Then add the water and mix well. Finally add the salt, and knead the dough for about 10 minutes until it becomes homogeneous and soft. Separate the dough in two and lay them in a tray, brushed with olive oil. Cover with a clean tea towel and leave the dough to rise in a warm place for 1h.

©Laura Jalbert

Meanwhile, clean and cut the mushrooms. In a frying pan on medium heat, add the olive oil, garlic, mushrooms, parsley and cook for a few minutes. Season with salt and pepper and let them cool.

©Laura Jalbert

Once the dough has risen, punch it with your fist to remove the gas. Sprinkle some flour on your work surface, and dust some flour on both sides of the dough too. Flatten the centre of the pizza with your fingers, leaving a 2 cm crust all around. Then with your two fists, expand the pizza dough by gently turning clockwise and pushing the dough from the center to the external sides. The pizza should reach about 25 cm diameter.

©Laura Jalbert

Preheat your oven in grill mode. Meanwhile, in a pan on medium heat, gently put your dough. Add the grated cheese and cooked mushrooms on top and let it cook for about 10 minutes. The crust should start rising.

©Laura Jalbert

When the dough has a nice golden-brown colour underneath, it is time to stick the pan under the grill of your oven for 1-2 minutes to finish the cooking. The crust should now be well-tanned. Repeat the process for the second pizza.