Pizza with Arugula and Bresaola

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Pizza with Arugula and Bresaola
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
327
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories327 kcal(16 %)
Protein16.8 g(17 %)
Fat18.9 g(16 %)
Carbohydrates22 g(15 %)
Author of this recipe:

Ingredients

for
6
Ingredients
20 grams
fresh Yeast
150 grams
5 tablespoons
200 grams
diced Tomatoes
1 teaspoon
dried Oregano
200 grams
Pastry flour (for dusting)
200 grams
200 grams
50 grams
fresh Parmesan
80 grams

Preparation steps

1.

Crumble yeast and mix with 125 ml (approximately 1/2 cup) lukewarm water in a large bowl. Add flour, ½ teaspoon salt and 2 tablespoons olive oil and knead with dough hook  of mixer until smooth. Cover and let rise in a warm place, 25-30 minutes. Heat diced tomatoes in a pan and bring to a boil for 3-5 minutes. Season with salt, pepper and oregano. Cut mozzarella into slices. On lightly floured surface roll out dough in a circle, about 24 cm (approximately 10 inches) diameter. Line greased pizza pan with dough.

2.

Spread tomato mixture spread over dough and top with mozzarella. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), 15-20 minutes. Rinse arugula, spin dry and chop coarsely. Rinse cherry tomatoes and halve. Mix arugula, tomatoes and parmesan in a bowl and season with pepper. Remove pizza crust from oven and spread evenly with bresaola slices. Spread arugula and tomato mixture on top and drizzle with remaining olive oil. Bake for an additional 10 minutes. Cut in pieces and serve immediately.