Pizza Flambeé

published on 24 August, 2017 at 13:29
INGREDIENTS
2 Pizza dough
150g TOMATO SAUCE
200g Mozzarella
Black olives
Oregano
Water
2 straws
100ml Rum
Arugula
Ham
Olive oil
Balsamic vinegar

METHOD
Spread the tomato sauce over the first pizza dough.
Garnish the pizza with slices of mozzarella, black olives and sprinkle with oregano.
Using a brush, brush the area around the dough with water.
Place 2 straws on the edge and cover with the second pizza dough.
Fold all the edges to weld them tightly.
Blow in the straws to swell the dough, remove the straws and weld directly the edge so that it does not deflate.
Bake for 12 minutes at 210 ° C.
At the end of the oven, pour the hot rum on the pizza and burn it with a match.
Cut out the shell of the pizza with a pair of scissors.
Garnish the pizza with a few arugula leaves and slices of raw ham.
Use the shell as a salad bowl, fill it with arugula, season with olive oil and balsamic vinegar then mix the salad.
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