Grilled pizza with Bresaola

Grilled pizza with Bresaola

14 ratings

Alexander, expert chef


„Crispy, aromatic, and absolutely delicious - that's how I like my pizza.“

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
520 g
all-purpose flour
300 ml
water (lukewarm)
7 g
dried yeast
150 g
bresaola (sliced)
150 g
cherry tomatoes
100 g
feta
80 g
arugula
2 tbsp
pine nuts (toasted)
1 tsp
oregano (dried)
1 tsp
rosemary (dried)
1 tsp
turmeric
1 tsp
salt
½ tsp
pepper
flour for work surface
olive oil to serve
Metric
Imperial
  • 520 g all-purpose flour
  • 300 ml water (lukewarm)
  • 7 g dried yeast
  • 150 g bresaola (sliced)
  • 150 g cherry tomatoes
  • 100 g feta
  • 80 g arugula
  • 2 tbsp pine nuts (toasted)
  • 1 tsp oregano (dried)
  • 1 tsp rosemary (dried)
  • 1 tsp turmeric
  • 1 tsp salt
  • ½ tsp pepper
  • flour for work surface
  • olive oil to serve

Utensils

  • grill
  • stand mixer (optional)
  • barbecue tongs
  • 2 large bowls
  • clean dishcloth
  • cutting board
  • knife

Enjoy with

Pinot Noir, 2009
Pinot Noir describes very full-bodied red wines that often delight with a very intense aroma of red and black fruit and a light rose aroma. They perfectly complement the Mediterranean cuisine, in particular.

Nutrition per serving

Cal
629
Protein
27g
Fat
13g
Carb
99g

Step 1/6

Dissolve dried yeast in lukewarm water. Mix flour, oregano, rosemary, curcuma, salt and pepper, and add it to the yeast mixture. Knead for approx. 10 min. until smooth dough forms. Cover and leave to rise in a warm place, for approx. 40 min. or until it has doubled in size.
  • 7 dried yeast
  • 300 ml water
  • 520 all-purpose flour
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1 tsp turmeric
  • 1 tsp salt
  • ½ tsp pepper
  • stand mixer (optional)
  • 2 large bowls
  • clean dishcloth

Dissolve dried yeast in lukewarm water. Mix flour, oregano, rosemary, curcuma, salt and pepper, and add it to the yeast mixture. Knead for approx. 10 min. until smooth dough forms. Cover and leave to rise in a warm place, for approx. 40 min. or until it has doubled in size.

Step 2/6

Preheat the grill. Lightly flour the work surface and knead dough until it is smooth and elastic.
  • flour for work surface
  • grill

Preheat the grill. Lightly flour the work surface and knead dough until it is smooth and elastic.

Step 3/6

Divide dough into four equal parts. Form each part into a flat circle approx. 1 cm thick. If desired, form a thin border.

Divide dough into four equal parts. Form each part into a flat circle approx. 1 cm thick. If desired, form a thin border.

Step 4/6

Halve cherry tomatoes.
  • 150 cherry tomatoes
  • cutting board
  • knife

Halve cherry tomatoes.

Step 5/6

Grill dough on both sides for approx. 5 – 8 min. It should be light brown and slightly puffed up.
  • grill
  • barbecue tongs

Grill dough on both sides for approx. 5 – 8 min. It should be light brown and slightly puffed up.

Step 6/6

Top crust with cherry tomatoes, arugula, and bresaola. Crumble feta on top and add roasted pine nuts. Season with salt and pepper. Serve with a drizzle of good quality olive oil.
  • 80 arugula
  • 150 bresaola
  • 100 feta
  • 2 tbsp pine nuts
  • salt
  • pepper
  • olive oil to serve

Top crust with cherry tomatoes, arugula, and bresaola. Crumble feta on top and add roasted pine nuts. Season with salt and pepper. Serve with a drizzle of good quality olive oil.