Pizza au Rocamadour, figues, miel, jambon serrano et basilic - La Borie d'Imbert

Pizza au Rocamadour, figues, miel, jambon serrano et basilic

Ingrédients

– 6 Figues
– Pâte à pizza
– 4 ou 6 Rocamadours
– Miel
– Noix
– Jambon Serrano
– Basilic en feuilles
– Crème fraiche semi-épaisse

Accord

Vin Amadour Rouge de Rocamadour

Partager

Portions

4 pers.

Préparation

10 min.

Cuisson

15 min.

Etape 1

Préchauffez votre four à 210°.

Etape 2

Etalez la pâte à pizza sur une plaque au four avec du papier de cuisson. Badigeonnez la pâte de crème fraîche. Disposez les 4 Rocamadours (ou les 6 Rocamadours selon la taille de votre pizza), puis les figues (coupées en tranches fines), puis les cerneaux de noix Arrosez d'huile d'olive, et de miel, poivrez.

Etape 3

Enfournez pendant 15 minutes, puis ajoutez à la fin le jambon Serrano, ou une chiffonnade de jambon cru pour un effet encore plus fin et subtil en bouche. Sans oublier la touche finale : les feuilles de basilic qui vont apporter de la fraicheur. Puis un filet d'huile pimentée.

Régalez-vous !

Recette précédente

Tartine au pain d’épice, Rocamadour, poire et chataîgnes

Recette suivante

Fondue d’automne au Rocamadour

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