Hespenrolletjes met witloof Pizza (Ham Rolls With Chicory Pizza)

Name: Hespenrolletjes met witloof Pizza (Ham Rolls With Chicory Pizza)
Prep time: 30 min
Cook time: 60 min
Yield: Makes one 12-inch (30 centimeter) pizza
Ingredients: For the toppings:; 2 tablespoons (30 grams) butter; 3 chicory heads; 1 tablespoon (15 grams) all-purpose flour; 3 fluid ounces (90 milliliters) full-fat milk; ¼ lemon; Pinch of salt and pepper; ⅙ whole nutmeg, finely grated (or ⅙ teaspoon/1 gram ground nutmeg); 1 cup2.8 ounces (80 grams) Emmental (or Swiss cheese), grated; For the dough:; Fine semolina or flour, for dusting; One 8.8-ounce( 250-gram) dough ball; For the assembly:; 1.8 ounces (50 grams) thick-sliced ham, torn; ¼ lemon (optional)

In Belgium, there’s a traditional winter dish called Hespenrolletjes met witloof. This filling, indulgent, dish made of cheesy- baked ham and chicory will warm your heart and soul. And, the best part? No travel to Belgium required. Flavorful chicory and salty ham are layered in an oven dish, slathered in a creamy béchamel and Emmental sauce and baked to perfection.

The elements that make this dish so delicious ––—the combination of the nutty Emmental cheese, savory ham and tender chicory ––—are reimagined in this recipe by Icelandic TV host, Kristinn Guðmundsson (@kristinnsod), as a love-letter to his second home, Belgium, his second home where he was first introduced to Hespenrolletjes met witloof.

Filmed at his parents cabin in Iceland, Kristinn endures freezing temperatures to make this pizza, –– we highly recommend watching this episode for an entertaining, cook-along experience. While unconventional, this pizza is the perfect introduction to Belgian food! And, as Kristinn suggests “Just crack open a good Trappist [or any beer, really] beer and enjoy.”

Prep Time: 30 minutes

Cook Time: 60-90 seconds

Difficulty: Medium

Servings: Makes one 12-inch (30 centimeter) pizza

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Method

Note

While this recipe works on a variety of pizza styles, we recommend our classic pizza dough, sourdough, or neo-neapolitan style crusts. Make sure to prepare your dough ahead of time to allow enough time for it to rise at room temperature before cooking.

1

Fire up your oven, aiming for 852°F to 950°F (450°C to 500°C) on the stone.
Tip: Use an infrared thermometer to for a fast, accurate reading
2

Melt half of the butter in a medium-sized saucepan on medium heat, then add the chicory heads and brown on all sides. Once browned, pour water into the pan until the chicory is half covered, then cover with a lid and bring to boil; cook until the chicory is tender.

Tip: This should take about 5 to 8 minutes, and the best way to check is by pricking the chicory with a fork until it easily pierces through.
3

Once tender, carefully drain the cooked chicory with a colander, saving the liquid in a separate container for use later. Let the chicory cool, then squeeze out as much water as you can, then set aside.
4

In a saucepan, melt the remaining butter over medium heat, then add the flour and mix with a whisk to make a roux. Cook the roux for a few minutes, then slowly add the milk, whisking constantly. Add the chicory cooking water while continuing to whisk, aiming for a consistency like thick paint.
5

Next, squeeze the lemon juice, a pinch of salt and pepper, then the nutmeg into the roux. Then add ¼ cup (50 grams) of Emmental cheese, and mix briefly before removing from the heat.
6

Once the roux has cooled, slice the chicory into thin rings and set aside.
7

Lightly flour a work surface and set your dough ball on it. Use your fingers to push the air from the center out to the edges. Stretch the dough out to a 12-inch (30- centimeter) round base, then lay it over your lightly floured pizza peel.
8

Use a large spoon or ladle to spread an even layer of the cheese sauce across the base. Add the ham pieces, then sprinkle an even layer of chicory over the top. Finally, top it off with the remaining cheese.
9

Slide the pizza off the peel and into the oven. Cook for 60 to 90 seconds, turning the pizza every 20 seconds to ensure an even bake.
10

Remove the pizza from the oven, cut into 8 slices and add another squeeze of lemon if you like, and enjoy!