I can almost smell the inviting aroma of fresh basil and mozzarella, wafting from the oven as I write this. Nothing beats the comfort and delight that a perfectly crafted pizza brings, especially when it marries the rich traditions of Italy with the contemporary zest of modern culinary explorations. This guide is for anyone who harbors a love for the art of Italian cuisine, who wants to turn their home kitchen into a gourmet pizzeria for a day, and who desires to take their pizza game up a notch with the irresistible duo of Bresaola and Arugula.
Creating a stunning Pizza Margherita topped with Bresaola and Arugula requires a mindful combination of quality ingredients and precise cooking methods. In this in-depth tutorial, we will cover every aspect of the process, from sourcing the freshest produce to the art of baking in an oven that’s either brick-lined or in your own trusty home oven that you keep for such cherished recipes!
Pizza Margherita with Bresaola and Arugula
Ingredients
For the Dough:
- 2 ½ cups of bread flour
- 1 teaspoon of sugar
- 1 dry yeast packet (about 7 grams)
- 1 teaspoon of salt
- 1 cup of warm water
- 2 tablespoons of olive oil
For the Margherita Sauce:
- 2 cups of San Marzano tomatoes, crushed by hand
- 4-5 fresh basil leaves
- 2-3 garlic cloves, minced
- Salt and pepper to taste
For Toppings:
- 8 ounces of fresh mozzarella, sliced or torn into chunks
- 3 ounces of bresaola, thinly sliced
- 2 cups of arugula
- Extra-virgin olive oil, for drizzling
- Balsamic glaze, for a finishing touch
I urge you to opt for the highest quality and freshest ingredients possible. When it comes to Italian dishes, the purity of flavors is paramount. Now, prepare for a mesmerizing journey through the creation of this culinary masterpiece.
Instructions
1. Making the Dough
Start by activating the yeast. Combine the warm water with the sugar and yeast in a bowl. Set it aside for 5-10 minutes until it froths. In a large mixing bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Using a wooden spoon or your hands, bring the dough together.
Turn the dough out onto a floured surface and knead for about 10 minutes until it is smooth and elastic. Form the dough into a ball and place it in a greased bowl. Cover with a damp towel and allow to rise in a warm place for about an hour, or until doubled in size.
2. Preparing the Margherita Sauce
In a saucepan, heat a few tablespoons of olive oil over medium heat. Add the garlic and sauté for a minute. Pour in the crushed tomatoes, add the basil, and season with salt and pepper. Simmer for about 15-20 minutes until the sauce thickens. Remove from heat and allow to cool.
3. Assembling the Pizza
Preheat your oven to its highest setting, or if you have a pizza stone, preheat it in the oven at 500°F (260°C). Once the dough has doubled, punch it down and turn it out onto a floured surface. Roll it out or use your hands to stretch it into your desired shape.
Place the stretched dough onto a pizza peel or a parchment-lined sheet pan. Spread the margherita sauce on the dough. Add the mozzarella on top of the sauce. Drizzle with a little olive oil. Transfer the pizza to the oven and bake for 7-10 minutes or until the crust is golden and the cheese is bubbly and browned in spots.
4. Adding the Toppings
Remove the pizza from the oven. Drizzle the edges with a little more olive oil. Drape the bresaola over the surface, then gently place the arugula on top. Finish with a few squiggles of balsamic glaze for a sweet, tangy counterpoint.
The harmonious blend of these flavors, when combined with the crispy crust, the gooey cheese, and the earthy bite of arugula, creates a decidedly cosmopolitan twist on the classic Margherita.
DID YOU MAKE THIS RECIPE?
Tag @amcookingitaliano on Instagram and hashtag it #amcookingitaliano!
Tips for Customization
While the essence of this pizza lies in the heartiness of Bresaola and the peppery freshness of Arugula, there are endless possibilities for customization.
- Try replacing the bresaola with prosciutto for a richer, saltier flavor profile.
- Adjust the cheese by mixing mozzarella with a bit of fontina for a creamier melt.
- For a burst of freshness, sprinkle the pizza with chopped cherry tomatoes before baking.
- Experiment with different finishing oils, such as truffle oil, to add a layer of complexity.
- For vegetarians, roasted red peppers and artichoke hearts make for a delightful topping duo.
How to Store: Preserving Your Pizza Perfectly
If, by some miracle, you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven on a low temperature to keep the crust crisp, and remember to add fresh arugula after reheating.
Unused dough can be stored in the refrigerator for up to two days if properly wrapped. You can also freeze the dough for up to three months. Thaw it in the refrigerator overnight before using.
Conclusion: The Satisfying Encounter of Flavors
Whipping up a Pizza Margherita with Bresaola and Arugula is a fulfilling experience. It’s a seamless blend of tradition and innovation, a celebration of taste and a demonstration of culinary skill. Whether you’re hosting a dinner party or simply indulging in a solo feast, the nuances of this dish will not go unnoticed.
This flavorful creation pays homage to the original Margherita and its symbolic colors, red, white, and green, echoing the Italian flag. The robust Bresaola and the piquant Arugula introduce unique textures and a pungent personality that takes this pizza recipe from ordinary to extraordinary.
FAQs: Your Burning Questions Answered
Q: Can I use a store-bought pizza base or dough?
A: While nothing beats the freshness of homemade dough, a store-bought option can be a convenient alternative. Be sure to look for a high-quality option without too many unnecessary additives.
Q: My pizza doesn’t have a pizza stone. Can I use a regular baking sheet instead?
A: Absolutely! Simply line the baking sheet with parchment paper to prevent sticking and for easier cleanup.
Q: Can I use a grill to make this pizza?
A: Grilling pizza can give it a wonderful smoky flavor. For the best results, preheat the grill, then cook the pizza on one side until golden and crispy. Flip it, add the toppings, and continue cooking until the cheese is melted and bubbly.
The art of crafting this unique Pizza Margherita variant lies in the balance of flavors and textures. It’s an art that, when mastered, can elevate any home-cooked meal to a fine dining experience. Stay curious and keep experimenting with different combinations to take your pizza game even further. Buon appetite!
