Pizza bianca, parsleyed ham by Laurent Mariotte

Ingredients

6 servings

• 250 g bread dough one ball
• 500 g parsley ham a slice from Burgundy
• rosemary sprig a few sprigs
• 100 g gherkins with the juice
• olive oil
• arugula leaf a few leaves
• semolina (optional)
• fleur de sel
• freshly ground pepper

Steps

1. 1

   Preheat the plancha to 200°C (medium heat) with the lid closed.

2. 2

   Stretch the bread dough by hand on your floured work surface and place it on a thin floured board or one covered in semolina. Drizzle with olive oil, sprinkle with rosemary sprigs and fleur de sel.

3. 3

   Pour the gherkins and their juice into a small blender and blend coarsely; add a drizzle of olive oil.

4. 4

   Place the pizza on the plancha, close the lid, and cook covered for 3 minutes. Turn off the plancha and let it cook for another 3 minutes.

5. 5

   Transfer the pizza to a board and top with the gherkin caviar. Pre-slice it and place a piece of parsleyed ham on top. Sprinkle with arugula leaves and add a turn of freshly ground pepper.