Grilled pizza with Bresaola

Crispy, aromatic, and absolutely delicious – that’s how I like my pizza.


Difficulty: Medium

Time: 40 min. preparation time, 0 min. baking time

Nutrition: Calories ca 629 / Protein 27g / Carbohydr. 99g / Fat 13g

Ingredients (4 servings)

520 gall-purpose flour
300 mlwater (lukewarm)
7 gdried yeast
150 gbresaola (sliced)
150 gcherry tomatoes
100 gfeta
80 garugula
2 tbsppine nuts (toasted)
1 tsporegano (dried)
1 tsprosemary (dried)
1 tspturmeric
1 tspsalt
0.5 tsppepper
flour for work surface
olive oil to serve


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

Wine Tip

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.

Step 1

Grilled pizza with Bresaola

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.

stand mixer (optional), 2 large bowls, clean dishcloth

7 g dried yeast / 300 ml water / 520 g all-purpose flour / 1 tsp oregano / 1 tsp rosemary / 1 tsp turmeric / 1 tsp salt / 0.5 tsp pepper

Step 2

Grilled pizza with Bresaola

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


flour for work surface

Step 3

Grilled pizza with Bresaola

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

Grilled pizza with Bresaola

Halve cherry tomatoes.

cutting board, knife

150 g cherry tomatoes

Step 5

Grilled pizza with Bresaola

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

grill, barbecue tongs

Step 6

Grilled pizza with Bresaola

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