Magnum pizza with rindless Entremont raclette cheese
- 125 g flour
- 15 g olive oil
- 60 g warm water
- 60 g fresh yeast
- 3 g salt
- (or a roll of pizza base)
- 150 g rindless Entremont raclette cheese
- 15 g oregano
- 100 g tomato paste
- 2 slices of ham
- 1 egg yolk
Dissolve the yeast in the warm water in the bowl of the whisk, add the flour and then the olive oil and salt.
Knead with the hook at speed 2 for 5 minutes until the dough comes off the walls and forms a ball. Leave to raise for 1 hour in a warm damp place, and cover with a damp cloth.
Degas the dough. Roll out the dough thinly and cut out circles using a cookie cutter. Elongate the edges to give them the appearance of a magnum. Position the magnum sticks. Garnish with tomato sauce, cubes of Entremont rindless raclette cheese, and the ham cut into strips, making sure to leave a few millimetres around the edges. Brush the edges with the egg yolk. Cover with another magnum-shaped dough disc. Press the edges firmly together.
Lightly brush the top of the dough with water and sprinkle with oregano. Leave to raise for 30 minutes. Preheat oven to 200 °C and bake for 10 minutes, take off the baking tray as soon as you take them out of the over and stick wooden toothpicks in. Serve immediately. For an even tastier version, add a slice of Entremont rindless raclette cheese on the top when you take the pizza magnums out of the oven.
Photo Credits : Stéphanie Iguna (Geek & Food)