Pizza campofranco
Instructions
Pour 300 g flour on pastry Board, say add a pinch of salt and a tablespoon of sugar, stir and let the fountain.
Cut the butter into small pieces; warm up the milk.
break an egg yolk from the egg white separating and keep aside half of egg yolk to the gilding.
Dilute yeast in lukewarm milk.
Pour in butter fountain, three eggs over the egg white, half of the fourth egg yolk and yeast dissolved in milk.
Knead and knead the dough.
When the dough has become soft and elastic make a ball and put it in a floured Bowl; cover it with a cloth and put it in a warm place.
Let rise for two or three hours.
Meanwhile cut the mozzarella cheese into thin slices; cut the ham into strips.
blanch the tomatoes, remove the seeds and cut into strips; chop the Basil.
Pour a tablespoon of oil in a pan and saucepan, heat tomatoes lively focus for two or three minutes.
After the rising of the dough put it back on the work surface, knead dough for a few minutes and divide it into two pieces, one slightly bigger.
Grease a baking dish with a little lard and line it with a disk of dough from the biggest piece.
Cover the dough with tomatoes, salted and sprinkle shredded Basil.
Arrange half of the mozzarella and the ham over the Basil.
Finish with remaining mozzarella.
Sprinkle with Parmesan cheese.
Flatten the other piece of dough into a disc about the size of the pizza, posatevelo over, sealed the edges.
Stir the egg yolk kept aside with a tablespoon of water and brush the surface of the dough.
Bake, simmer for thirty or forty minutes.
Serve immediately.
Ingredients and dosing for 6 persons
- 320 g of white flour
- 175 g of butter
- 175 g of ham
- 20 g of brewer's yeast
- 4 eggs
- 5 ripe tomatoes
- 2 mozzarella, small
- 4 tablespoons of grated parmesan cheese
- 10 g of lard
- Olive oil
- Basil
- 1 tablespoon of sugar
- 10 cl of milk
- Salt
- For the pan:
- Walnut 1 of lard