“Vallée de Joux” pizza

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Serves 4:

300 g of pizza dough
250 g of vacherin
100 g de cured ham
1 big tomato
2 eggs
30 g chopped parsley and chives
Salt and freshly ground pepper

Chop the parsley and chives; cut the cured ham in small dices.
Divide the piza dough into two unequal parts.
Grease a pie dish with lard.
Using the biggest ball of dough, prepare a flat pastry sheet and make sure it perfectly covers the bottom of the dish and goes over the edges by 2 to 3 cm.
Spread a layer of finely grated vacherin and distribute the dices of ham on top.
Sprinkle the sliced hardboiled eggs, chopped parsley and chives on top.
Flatten the other dough ball until you obtain a circular shape, wet the edges and join them to the edges of the pie dish by pressing down. Sprinkle some lard flakes on top.
Place in the oven preheated at 220° C for around 45 minutes.