Pizza Bresaola, Rucola e Parmigiano

The most famous pizza restaurant in Rome, di Baffetto, is a well-oiled machine that produced 4 delicious roman pizzas every 3 minutes. Pizza Romana is thin crust pizza.  Here is Sarah’s favorite pizza: Pizza Bresaola, Rucola e Parmigiano. If at all possible, bake the pizza at 500-600 degrees C.

-1 package of ferme d’orée Bresaola

-a handful or two of arugula

-a handful or two of parmesan shavings

-a simple tomato sauce made from either fresh tomatoes or a high quality tomato can, some good olive oil, salt and pepper.

-fresh mozzarella

-pizza dough

Make a simple Margherita pizza with the tomato sauce and mozzarella, bake in hot oven until ready. Layer your bresaola, parmesan and handfuls of arugula over the baked pizza, grind some pepper over it and enjoy!

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