Pizza with bresaola, rocket and Grana shavings

Ingredients

For 1 serving

• Whole wheat flour90 g
• Active dry yeast2 g
• Tomato passata70 g
• Light mozzarella50 g
• Bresaola50 g
• Arugula30 g
• Grana Padano10 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the wholemeal flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, put it in a covered bowl and leave it to rise for 90 minutes in a warm place, until doubled in size.
3. Half an hour before the end of the rise, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up. Meanwhile season the tomato passata with salt, tear the light mozzarella and let it drain, wash and dry the rocket and shave the Grana Padano with a peeler.
4. Turn the dough out onto a sheet of baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the passata and mozzarella.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden and the mozzarella melted.
6. Take it out and finish with the bresaola, rocket, Grana shavings and the oil, raw.