In Belgium, there’s a traditional winter dish called “Hespenrolletjes met witloof”. It’s an indulgent, body and heart warming dish of cheesy baked ham and chicory that fills you up when you need it most–and the best part is, you don’t have to be in Belgium to enjoy it! Flavourful chicory...
Method
Fire up your oven, aiming for 450°C to 500°C on the stone baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.
Melt half 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. Cover with a lid and bring to boil; cook until the chicory is tender.
Tip: This should take between 5 to 8 minutes, but the best way to check is by pricking the chicory with a fork until it easily pierces through.
Once tender, carefully drain the cooked chicory with a colander, saving the liquid and placing it into a separate container to use later. Let the chicory cool, then squeeze out as much water as you can and set aside.
In a saucepan, melt the remaining butter over medium heat and then add the flour and mix with a whisk to make a roux. Cook the roux for a couple of minutes, then slowly add the milk, whisking constantly. Add the chicory cooking water while continuing to whisk, aiming for a consistency like thick paint.
Squeeze ¼ lemon juice into the sauce, a pinch of salt and pepper, followed by the nutmeg. Add 50 grams of Emmental cheese to the sauce, and mix briefly before removing from the heat.
Once the roux has cooled, slice the chicory into thin rings and set aside. .
Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimeter) round base, and then lay the stretched dough over your lightly floured pizza peel.
With a large spoon or ladle, spread an even layer of the cheese sauce across the base. Add the pieces of ham, then sprinkle an even layer of chicory over the top. To finish, top with the remaining cheese.
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.
Remove the pizza from the oven, cut into 8 slices, add another squeeze of lemon if you like and enjoy!
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