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Eric Bryant
Pizza with raw ham, paprika and arugula
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Ingredients
Directions
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Preheat the oven to 220 ° C. Place the peppers on the grid in the middle of the oven and roast them for about 20 minutes until the skin is blackened. Turn over regularly during roasting.
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Allow the peppers to cool slightly in a sealed plastic bag. Then remove the skin and seed lists and divide the flesh into strips.
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Place the pizza dough on the baking sheet and brush with the pesto. Divide the pepper bars over it and bake the pizza in the middle of the oven for 10 minutes.
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Put the raw ham on top and sprinkle with the olive oil. Bake the pizza for another 5-10 minutes. Sprinkle before serving with the cheese and garnish with a piece of rocket.
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Nutrition
1110Calories
Sodium0% DV0g
Fat58% DV38g
Protein94% DV47g
Carbs47% DV141g
Fiber0% DV0g
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