RomanItalian
Pizza with Bresaola, Arugula and Parmesan
by Marco Rufini · 181K subscribers on YouTube
A diet-friendly pizza from the 1990s Roman tradition, topped with bresaola, wild arugula, and Parmesan flakes on an oil-salted focaccia base.
- Cook
- 3 min
- Difficulty
- easy
Ingredients
5 items- Olive OilFor drizzling on the base and finishing
- SaltPinch for the base
- BresaolaAbundant slices
- Wild ArugulaWild arugula, bitter variety
- Parmigiano ReggianoFlaked or shaved
Method
- Drizzle the pizza base with olive oil and sprinkle a pinch of salt. Prick the dough with a fork to create small holes.
- Bake the pizza at extremely low temperature, 320–330°C (608–626°F), for about 3 minutes.
- Remove from the oven and immediately cover the base with abundant slices of bresaola.
- Top with wild arugula (rucola), then add a generous drizzle of olive oil.
- Finish with flakes of Parmigiano Reggiano scattered over the pizza.
- Serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
