Homemade pizza – Forestière

In a bowl, put 1/4 of the flour, the salt and the water, mix everything well.

In a separate bowl, mix the yeast with a little water until there are no more lumps.

Add the yeast to the bowl with the flour, and the remaining flour while mixing.

Knead for 10 min (by hand or in a food processor at medium speed).

Cover the dough with a tea towel and let it rise for 2 hours.

After this resting time, separate the dough into 4 balls.

Then place them on a baking sheet and let rest for 6 hours. After this resting time, the dough is ready to use!

On a lightly floured work surface, roll out the dough using a rolling pin until you have a thin, heart-shaped dough.

Spread 2 tablespoons of mascarpone on the dough then add salt and pepper to taste.

Cut the Chevrot cendré into slices and place on top.

Add the mushrooms, previously peeled and cut into strips.

Arrange the dry-cured ham on top to form a heart shape.

Add the finely chopped chives and bake in an oven preheated to 220°C for 10 min.