Prepare the dough: Combine flour, yeast, salt, warm water, olive oil, rosemary, and thyme in a mixer. Knead for 8-10 minutes until smooth and elastic. Let rise for 1 hour.
Prepare the filling: In a bowl, combine mascarpone, cornichons, Parmigiano-Reggiano, crème fraîche, and white pepper. Mix well.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the dough into a rectangle. Spread the Creamy Pickle Filling evenly over the surface, leaving a 1/2-inch border.
Layer prosciutto slices over the filling.
Roll up the dough tightly into a log.
Cut the log into 1-inch slices.
Place the pizza logs onto the prepared baking sheet.
Sprinkle with flaky sea salt.
Bake for 20-25 minutes, or until golden brown and bubbly.
Let cool slightly before serving.
Ingredients
10
2 cups250 g00 Flour
1 tsp5 mLInstant yeast
1 tsp5 mLSalt
3/4 cup180 mLWarm water
1 tbsp15 mLOlive oil
1 tbsp15 mLFresh rosemary-finely chopped
1 tbsp15 mLFresh thyme-finely chopped
8 ounces225 gMascarpone cheese
1/2 cup120 mLCornichons-finely chopped
1/4 cup30 gParmigiano-Reggiano-grated
2 tbsp30 mLCrème fraîche
1/4 tsp1.25 mLWhite pepper
4 slices40 gProsciutto-thinly sliced
1 tbsp15 mLFlaky sea salt
Equipment
Baking sheet
Parchment paper
Mixing bowl
Mixer
Knife
Instructions
Prepare the dough: Combine flour, yeast, salt, warm water, olive oil, rosemary, and thyme in a mixer. Knead for 8-10 minutes until smooth and elastic. Let rise for 1 hour.
Prepare the filling: In a bowl, combine mascarpone, cornichons, Parmigiano-Reggiano, crème fraîche, and white pepper. Mix well.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the dough into a rectangle. Spread the Creamy Pickle Filling evenly over the surface, leaving a 1/2-inch border.
Layer prosciutto slices over the filling.
Roll up the dough tightly into a log.
Cut the log into 1-inch slices.
Place the pizza logs onto the prepared baking sheet.
Sprinkle with flaky sea salt.
Bake for 20-25 minutes, or until golden brown and bubbly.
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