Grilled pizza with Bresaola

Step 1/6

• 3½ g dried yeast
• 150 ml water
• 260 g all-purpose flour
• ½ tsp oregano
• ½ tsp rosemary
• ½ tsp turmeric
• ½ tsp salt
• ¼ 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

• 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.

Step 4/6

• 75 g cherry tomatoes

• cutting board
• knife

Halve cherry tomatoes.

Step 5/6

• 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

• 40 g arugula
• 75 g bresaola
• 50 g feta
• 1 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.

Enjoy your meal!