Parisian pizza
Instructions
Oil a griddle.
Flatten the dough into a circle of 5-7 mm thick and place it on the plate.
Lift the edges of the dough to create a thicker cord.
Drain the tomatoes and mash coarsely.
Add two tablespoons of tomato paste, add salt, pepper and mix well.
Cut the ham into strips about 5 inches wide.
Cut the cheese into thin slices.
Drain the peppers dry with paper towels and cut into strips.
Drained anchovy fillets and cut them in half lengthwise.
Cover the dough with tomato sauce, sprinkle over prosciutto and cover with slices of cheese.
Place the cheese into strips of bell pepper and anchovies forming lozenges and decorated with black olives.
Sprinkle oregano and thyme, sprinkled with olive oil and let stand in a cool place for twenty minutes.
Heat the oven to 230° c (thermostat 7).
Bake the pizza and let it cook for fifteen or twenty minutes (or more if necessary).
Serve immediately.
If you prefer, you can substitute Swiss cheese with mozzarella.
Ingredients and dosing for 4 persons
- 400 g of bread dough
- For the garnish:
- 200 g of peeled tomatoes
- 2 tablespoons of tomato paste
- 80 g of sliced cooked ham
- 80 g of emmenthal cheese
- 1 red pepper canned in brine
- 40 g of anchovy fillets in olive oil
- 6 pitted black olives
- 1 teaspoon of oregano
- 1 teaspoon of thyme
- 1 tablespoon of olive oil
- Salt
- Pepper