Pizza Campofranco

Preparation:

Preparation: Pour 300 g of flour on the work surface, add a pinch of salt and a spoonful of sugar, mix and make a well. Cut the butter into small pieces; warm the milk; break an egg by separating the yolk from the white and keep half of the yolk aside for the browning. Dilute the yeast in warm milk. Pour the butter, three whole eggs plus the egg white, half the yolk of the fourth egg and the yeast dissolved in the milk into the fountain. Knead and knead the dough. When the dough has become soft and elastic, roll it into a ball and place it in a floured bowl; cover it with a cloth and put it in a warm place. Let rise for two or three hours. Meanwhile, cut the mozzarella into thin slices; cut the ham into strips; blanch the tomatoes, remove the seeds and cut them into strips; chop the basil. Pour a spoonful of oil into a pan and brown the tomatoes over high heat for two or three minutes. Once the dough has risen, put it back on the work surface, knead it for a few minutes and divide it into two pieces, one of which is slightly larger. Grease a pan with a little lard and cover it with a disc of dough obtained from the largest piece. Cover the pasta with the tomatoes, salt and sprinkle with chopped basil. Arrange half of the mozzarella and ham on top of the basil. Finish with the remaining mozzarella. Sprinkle with Parmesan. Flatten the other piece of dough into a disc the size of the pizza, place it on top, seal the edges. Mix the half yolk kept aside with a spoonful of water and brush the surface of the pasta. Put in the oven, let it cook for thirty or forty minutes. Serve immediately.