Grilled pizza with Bresaola
Ingredients
Utensils
stand mixer (optional), 2 large bowls, clean dishcloth, grill, cutting board, knife, barbecue tongs
How-To Videos
How to halve cherry tomatoes
How to toast nuts
Nutrition per serving
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!
Tags
More delicious ideas for you
- Skirt steak fajitas with chimichurri sauceMichael Lomonaco
- vegetarianGrilled halloumi and vegetables with Lebanese garlic sauceTeam
- Light penne with asparagus and smoked salmonTeam
- veganCreamy pasta with broccoliVerena
- vegetarian5-ingredient panzanella with nectarines and halloumiLisa Schölzel
- Simple spaghetti BologneseTeam
- Gnocchi with peas and ParmesanSandra Schumann
- vegetarianPesto potato saladRuby Goss
