Pan de jamon

Ingredients:

• 450 g of chilled pizza dough, at room temperature
• 450 g thin slices of ham
• 0.5 cups chopped green olives
• 0.5 cups tightly packed raisins
• 1 large egg
• Premium flour for working with dough (as needed)

Preparation:

1. Preheat oven to 175°C.
2. If the pizza dough is sticky to the touch, lightly flour the work surface. Roll the dough into a 30x40 cm rectangle, 0.3 cm thick.
3. Place the ham slices on top of the dough, leaving a 1 cm border on both short sides. Sprinkle the top evenly with olives and raisins. Starting with the long side furthest from you, roll the dough into a log. Place it seam-side down on the prepared baking sheet.
4. In a small bowl, beat the egg with a little water and generously brush the roll. Prick the surface of the roll with a fork several times, being careful not to pierce the dough all the way through.
5. Bake until deep golden brown, about 60 minutes. Let cool for 10 minutes, then slice with a serrated knife and serve.