Name: Hespenrolletjes met witloof Pizza (Ham Rolls With Chicory Pizza)
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: Makes one 12-inch (30 centimeter) pizza

Hespenrolletjes met witloof Pizza (Ham Rolls With Chicory Pizza)

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 and salty ham is layered in an oven dish, then slathered in creamy béchamel and Emmental sauce before being baked to perfection in the oven.

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

Filmed at his parents’ cabin in Iceland, Kristinn endures freezing temperatures for this pizza, and the film is well worth a watch for an entertaining cook-along experience. While unconventional, this pizza is the perfect introduction to Belgian food, all from the comfort of your own home! And, as Kristinn suggests “Just crack open a good Trappist [or any beer, really] beer and enjoy.”

Difficulty

Servings

Makes one 12-inch (30 centimeter) pizza

Prep Time

30 minutes

Cook Time

60-90 seconds

By Kristinn Guðmundsson

Note

This recipe would suit a variety of pizza styles, but we think classic pizza dough, sourdough, or neo-neapolitan would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

Method

1: 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.

2: 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.

3: 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.

4: 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.

5: 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.

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

7: 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.

8: 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.