Summary

Ingredients

For the dough:

• 150 g wheat flour, (type 550)
• 100 g semolina, (durum wheat)
• 125 ml water
• 2 g yeast
• 5 g salt
• 15 ml olive oil

For covering:

• 200 g crème fraîche
• 100 g ham, raw (thinly sliced)
• 2 lime (s)
• 3 teaspoons peppercorns, green, pickled
• 5 g salt
• 0.5 ½ bunch basil

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Instructions

1. First dissolve the yeast in the water. Mix the flour and semolina well in a bowl. Add salt, olive oil and dissolved yeast with the water. Knead everything into a smooth yeast dough. Then let rise for about 2 hours at room temperature.
2. Then knead the dough again briefly and divide into 2 portions, pack in freezer bags and put in the refrigerator for approx. 12 hours.
3. Roll out the dough into 2 large flatbreads. Roughly chop the peppercorns. Mix the creme fraiche with 2/3 of the peppercorns and the salt and coat the flatbreads with it. Peel the limes so that the white skin is completely removed, cut into very thin slices and spread on the flatbread. Also distribute the ham on the flatbread. Bake in the Alfredo pizza oven on level 3 for about 4 minutes. Sprinkle with the basil cut into fine strips and the remaining green pepper.
4. You can also use the oven, heat it to the highest temperature setting and then bake for about 6 to 8 minutes.