Grilled pizza with Bresaola

Based on 17 ratings

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

Utensils

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

Nutrition per serving

Cal
629
Protein
27 g
Fat
13 g
Carb
99 g
  • 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 g dried yeast
    • 300 ml water
    • 520 g 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 g 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 g arugula
    • 150 g bresaola
    • 100 g 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.