FRIJE

Instructions

• 1.   Prepare the dough by mixing the ingredients in the specified order.
  Personally, I put them in my bread machine on the "dough only" setting or in a stand mixer.
  If you choose to make the dough by hand, once the mixture is homogeneous, cover it with a cloth and let it rise for 1 hour and 30 minutes at room temperature.
• 2.   Preheat your oven to 250°C (482°F).
  Once the dough has rested, knead the ball by hand before rolling it out with a rolling pin. Make it slightly larger than your pan or baking sheet.
  Place it in your pan, letting about 2 to 3cm (0.8 to 1.2 inches) of dough hang over the edges (no need to prick the dough with a fork).
• 3.   Cut the tartiflette cheese into slices and then cut them in half lengthwise.
  Arrange the cheese on the part of the dough that hangs over the pan and fold it back inside. Press lightly on the seam to seal the dough.
• 4.   Spread the crème fraiche, then the diced ham, add the remaining tartiflette cheese slices, and goat cheese and Roquefort pieces to your liking.
  Top with grated cheese (personally, I use a special pizza blend) and Parmesan.
• 5.   Bake for 5 minutes at 250°C (482°F), then flip it over and continue baking for another 5 minutes or so.
  The pizza should be golden brown.