Pizza with bresaola, Parmesan and rocket
A recipe for pizza with bresaola, pine nuts, rocket and Parmesan.
Servings 4 people
Calories 1103kcal
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
Instructions
- 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
Calories: 1103kcal | Carbohydrates: 128g | Protein: 59g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 4013mg | Potassium: 521mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1646IU | Vitamin C: 10mg | Calcium: 732mg | Iron: 9mg