Topping recipe

Bresaola, rucola e grana

Name: Bresaola, rucola e grana (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 100g Extra-virgin olive oil (scant ½ cup); 9g Garlic cloves, thinly sliced (3 cloves); 2g Fine sea salt (½ tsp); 1g Red pepper flakes (a pinch); 180g Fresh whole-milk mozzarella (about 6 oz, torn and patted dry); 30g Pecorino Romano or Parmigiano-Reggiano (finishing) (about 1 oz, shaved with a peeler); 2g Flaky sea salt (½ tsp); 90g Bresaola, thinly sliced (about 3 oz, 12–15 slices); 40g Arugula (2 big handfuls); 15g Lemon (squeeze) (½ lemon); 15g Extra-virgin olive oil (drizzle) (1 Tbsp)

Garlic oil, Fresh whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Flaky sea salt, Bresaola, thinly sliced. Scaled for 1 pan.

1 panRoman Pan Pizza18×13"Garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Garlic oil

3 Tbsp40 g

Cheese

Fresh whole-milk mozzarellaOn for the last few minutes

about 6 oz, torn and patted dry180 g

Cheese

Pecorino Romano or Parmigiano-ReggianoGrana Padano or Parmigiano

about 1 oz, shaved with a peeler30 g

Toppings

Flaky sea salt

½ tsp2 g

Finishing

Bresaola, thinly sliced

about 3 oz, 12–15 slices90 g

Arugula

2 big handfuls40 g

Lemon (squeeze)

½ lemon15 g

Extra-virgin olive oil (drizzle)

1 Tbsp15 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pan

BeforeBrush the garlic oil over the dough, dimple it, and scatter the flaky salt.
DuringFor the last 5 minutes, scatter the torn mozzarella over the top.
AfterLay the bresaola over the hot pizza and pile the arugula on top.
AfterShave the grana over it, squeeze on the lemon, drizzle the oil, and cut with scissors.

Shopping list

For 1 pan

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella180 g

Pecorino Romano or Parmigiano-Reggiano30 g

Flaky sea salt2 g

Bresaola, thinly sliced90 g

Arugula40 g

Lemon15 g

Extra-virgin olive oil15 g

Pair with

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