Gourmet Iberian ham pizza

Method

1. Make the dough by mixing the flour well with the yeast and salt, adding the oil and then the water little by little.
2. Knead well for 15 min, shape into a ball, coat it in olive oil and let it rest for about 6 h.
3. Stretch out the dough, spread with the tomato and add the ham and mozzarella.
4. Bake at 250° for about 12 min.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 380 g	100 g	% IR*	Share
Energy	975 kcal	257 kcal	49 %
Fat	34 g	8.9 g	49 %
of which saturates	14 g	3.7 g	70 %
Carbohydrate	120 g	32 g	46 %
of which sugars	2.3 g	0.6 g	3 %
Fibre	4.6 g	1.2 g	—
Protein	43 g	11 g	86 %
Salt	3.8 g	1 g	63 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving

Photos