Tomato and bresaola pizza, orange and rocket salad

Name: Tomato and bresaola pizza, orange and rocket salad
Cook time: 1 h 30 min
Ingredients: 1 packet dried yeast; 1 tbsp white sugar; 500g plain or strong flour, with extra for kneading; 2 tbsp olive oil; 200g tinned tomatoes; 1 tbsp picked fresh oregano leaves; Salt and pepper; 4 large vine-ripened tomatoes, thinly sliced; 400g bresaola; 400g cheddar cheese, grated; 4 large handfuls rocket, washed and drained; 2 small oranges, segmented; Extra-virgin olive oil

Jane Strode

February 29, 2012

Time:1-2 hours

Crispy base, sparing topping - proper Italian pizza.

Ingredients

1 packet dried yeast
1 tbsp white sugar
500g plain or strong flour, with extra for kneading
2 tbsp olive oil
200g tinned tomatoes
1 tbsp picked fresh oregano leaves
Salt and pepper
4 large vine-ripened tomatoes, thinly sliced
400g bresaola
400g cheddar cheese, grated
4 large handfuls rocket, washed and drained
2 small oranges, segmented
Extra-virgin olive oil

Method

Place yeast and sugar in a small bowl and add 60ml warm water. Stir and leave for 10 minutes or until yeast starts to foam. Place flour in a large bowl. Add yeast mix to flour with 1 tbsp of olive oil and 250ml water. Mix to form a large ball. Place on a lightly floured bench and knead for 10 minutes or until smooth and springy. Cover with a tea towel and allow to prove until it has doubled.
Preheat oven to 220C. Puree tinned tomatoes with oregano, salt, pepper and remaining olive oil. Divide dough into four and roll into thin rounds. Place on a tray and spoon over sauce. Top with sliced tomato and bresaola and sprinkle over grated cheese.
Bake until cheese is golden and base is crisp, about 20 minutes. Toss rocket with orange and olive oil. Serve with hot pizza.
Bresaola is available from food stores and delis. For vegetarian pizza, try thinly sliced eggplant or zucchini instead.