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Bresaola and Bocconcini Pizza

Bresaola and Bocconcini Pizza

2 hrs 25 mins total time

40 mins active time

Medium

Makes 6 pizzas

Ingredients


Measurements:

For the dough:

  • 3⅓ cups (17½ oz) bread flour
  • 2 tsp instant dried yeast
  • 2 tsp granulated sugar
  • 2 tsp flaky sea salt
  • 1 tbsp olive oil
  • 1 cup (8 fl oz) lukewarm water

    approximately

For the pizza sauce:

  • 14½ oz can whole tomatoes
  • ½ tsp flaky sea salt
  • ½ tsp coarsely ground black pepper
  • ¼ tsp granulated sugar
  • 1 tsp dried oregano

For the topping:

  • 1½ cups (5¼ oz) shredded mozzarella cheese
  • 3 tbsp fresh oregano leaves
  • 18 (12¼ oz) vine-ripened cherry tomatoes

    halved

  • 5¼ oz thinly sliced bresaola

To serve:

  • 15 (5¼ oz) drained cherry-size bocconcini (fresh mozzarella balls)

    torn in half

  • 1 oz baby arugula leaves
  • Extra-virgin olive oil
  • Balsamic glaze
  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

Instructions

  • 1To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water, and mix on medium-low speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.)
  • 2Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
  • 3Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide the dough into six, 4 ½ oz pieces.
  • 4To make the pizza sauce, put all the ingredients in a food processor or blender and process until well combined. Transfer to a saucepan over medium heat. Bring to a boil, stirring occasionally. Boil for 5 minutes until the sauce thickens. Set aside to cool. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
  • 5To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
  • 6Roll out each piece of pizza dough to form a 8 ½-inch long, 4 ¾-inch wide oval. Place two, side by side allowing a little space between onto a 11 ¾-inch square piece of parchment paper.
  • 7Spoon 1½ tablespoon of pizza sauce onto each pizza crust and spread with the back of the spoon to cover the crust.
  • 8Divide the toppings evenly among the crusts.
  • 9Select the CLASSIC crust setting.
  • 10Transfer two of the pizzas (still on the parchmet paper) onto the hot pizza stone and close the lid. Cook for 2 minutes.
  • 11Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for another 5-6 minutes until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
  • 12Open the lid carefully with oven mitt and transfer the pizzas to a cutting board.
  • 13Repeat with the remaining pizzas.
  • 14Top each pizza with bocconcini and arugula. Drizzle with olive oil, balsamic glaze and season with salt and pepper. Slice and serve.