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Bresaola & Burrata Pizza - (Free Recipe below)

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SKU:
Bresburpizz - Recipes
Weight:
1.00 LBS
Shipping:
Calculated at Checkout

Bresaola & Burrata Pizza

Ingredients:

Basic Pizza Dough
  • 3 teaspoons dry yeast
  • 3 teaspoons sugar
  • 3 teaspoons salt
  • 1 tablespoon olive oil
  • 1 cup lukewarm water
  • 500g 00 (strong bakers) flour
Topping
  • 4 x 180g basic, wholemeal or gluten free pizza dough
  • ⅔ cup tomato sauce
  • 1 ⅓ cups grated mozzarella cheese
  • 2 tablespoons fresh oregano leaves
  • 200g punnet vine-ripened cherry tomatoes, halved
  • 200g bresaola, thinly sliced
  • Salt and pepper, to taste
To serve
  • 200g burrata cheese or baby bocconcini torn
  • Rocket leaves
  • Balsamic glaze

Method:

Basic Pizza Dough
  1. Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
  2. Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms
  3. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
  4. Divide dough as required
Tips & Hints:
  • This pizza can also be made with the wholemeal or gluten free pizza dough recipe by Breville. You can freeze dough for 8 weeks, double wrapped in plastic wrap.
Topping
  1. Turn the Crispy Crust Pizza Oven ON/OFF switch to the ON position
  2. Preheat Pizza oven on setting PREHEAT for 15 minutes
  3. Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper
  4. Prick base with a fork or pizza docker
  5. Spread base with 2 tablespoons tomato sauce
  6. Divide toppings evenly into four. Top base with mozzarella cheese, oregano, tomatoes and bresaola. Season with salt and pepper
  7. Select THIN crust setting
  8. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes
  9. Open lid and slide paper out carefully. Close lid and cook for 4-5 minutes or until cooked to your liking
  10. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown
  11. Open lid carefully with oven mitt and remove pizza onto chopping board
To serve
  1. Top with burrata cheese, rocket leaves and drizzle with balsamic glaze
  2. Cut into wedges and serve immediately