Filo sheets can prove very useful when one doesn’t have time to raise his own pizza dough. Quick and easy, this filo dough pizza recipe is inspired from the classic “pizza con patate”. I used some Camembert cheese, which I have hollowed to bake two eggs, along with some ham cut into thin slices, to make this pizza a little more protein-packed.

Serves 4

Ingredients

• Filo dough sheet
• 100g ham
• 10-12 small potatoes or 5-6 medium potatoes
• 1 Camembert cheese
• 2 eggs
• salt & pepper to taste
• 4 tablespoons of olive oil
• 4-5 sprigs of rosemary

Preparation

Set oven at 200°C (390°F).

Clean potatoes and boil for about 10 minutes. Once ready, peel potatoes and cut into thin rounds.

Unroll filo dough and sprinkle with olive oil. Top with the potato rounds, rosemary and salt and pepper. Sprinkle a bit more olive oil and start baking the pizza for about 5 minutes.

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In the meantime, cut the ham in thin slices. After five minutes in the oven or when potato rounds start turning slightly golden, top the filo dough pizza with ham and bake once more for another 5-8 minutes.

Meanwhile, halve the Camembert into two rounds. Hollow the middle part using a round cooky cutter or a knife. Cut the cut-off parts of the cheese into slices which you will then spread around the surface of the pizza.

Remove the pizza from the oven and place the two rounds of Camembert, skin facing down, on the pizza and fill each whole with an egg yolk.

Add a bit more ham, rosemary, salt and pepper if you want and bake pizza for another 5 minutes or until the cheese nicely gets melted and the egg whites harden. You can use broil to get a more golden finish.

Once ready, cut filo dough pizza and serve.