Pizza with homemade pizza sauce, mozzarella and Parmesan, baked and then topped with bresaola, rocket, pine nuts and Parmesan shavings. Packed with flavour, crisp and seriously good. Without doubt one of my favourite pizzas – though I do have quite a few 😉
Perfect as a lunch pizza or for dinner, ideally with a fresh tomato salad on the side.
Pizza with bresaola, Parmesan and rocket
A recipe for pizza with bresaola, pine nuts, rocket and Parmesan.
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Ingredients
- 1 portion pizza dough – click here
- 1 portion pizza sauce – click here
- 150 g bresaola
- 250 g mozzarella
- 100 g Parmesan, grated
- 50 g Parmesan, shavings or flakes
- 4 handfuls rocket
- 30 g pine nuts
- Parmesan shavings/flakes for the top
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Method
- Drain the mozzarella and squeeze out as much liquid as possible. I like to wrap the balls in a little kitchen paper and give them a good squeeze, so they are completely dry.
- Divide the dough into 4 and roll out into thin circles about 30 cm in diameter.
- Spread the bases with pizza sauce, then scatter over the mozzarella, torn into fairly large pieces, along with the grated Parmesan.
- Season with freshly ground pepper and bake the pizzas in the oven at 250°C for about 12-15 minutes, until crisp and golden. Keep an eye on them – ovens vary.
- Arrange the bresaola on the pizzas and top with rocket, Parmesan shavings and pine nuts.*It is well worth quickly toasting the pine nuts in a dry frying pan first – they gain far more flavour and aroma that way.
Nutrition
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Hold da op, hvor er den go’
Hej Camilla
Ej hvor er det godt at høre, – tusind tak:)
Dbh Dianna