Grilled pizza with Bresaola
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 629 / Protein 27g / Carbohydr. 99g / Fat 13g
Ingredients (4 servings)
|520 g||all-purpose flour|
|300 ml||water (lukewarm)|
|7 g||dried yeast|
|150 g||bresaola (sliced)|
|150 g||cherry tomatoes|
|2 tbsp||pine nuts (toasted)|
|1 tsp||oregano (dried)|
|1 tsp||rosemary (dried)|
|flour for work surface|
|olive oil to serve|
grill, stand mixer (optional), barbecue tongs, 2 large bowls, clean dishcloth, cutting board, knife
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.
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
Preheat the grill. Lightly flour the work surface and knead dough until it is smooth and elastic.
flour for work surface
Divide dough into four equal parts. Form each part into a flat circle approx. 1 cm thick. If desired, form a thin border.
Halve cherry tomatoes.
cutting board, knife
150 g cherry tomatoes
Grill dough on both sides for approx. 5 – 8 min. It should be light brown and slightly puffed up.
grill, barbecue tongs
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