Pizza with raw ham, brie and nuts

Dissolve the yeast in 4 tablespoons (60 ml) of lukewarm water. Mix the yeast mixture with 50 grams of the flour and let it rise for 20 minutes at room temperature.

Stir in 90 ml of lukewarm water, flour, milk and 2 tablespoons of olive oil. Add 0.5 teaspoon of salt. Knead the mixture in the bowl or on a floured surface to a smooth dough. Add a little more flour if the dough is too wet and a little more water if it is too dry.

Form the dough into a ball, brush it thinly with olive oil and let the dough in a bowl, covered with a damp cloth, rise in a warm place for about 1 hour or until the dough has doubled in volume.

Preheat the oven to 220 ° C. Roll out the dough into a large or two smaller circles of 3-4 mm thick. Place the dough on the baking tray or in the pizza molds. Brush it with 1 tablespoon of olive oil.

Divide the ham, pear and nuts over the dough base (s). Divide the brie over it, sprinkle the rest of the olive oil over it and fry the pizza (s) in the center of the oven in 12-15 minutes until golden brown and crispy.