Pizza with brisket, cheese and arugula
8 servings
45 minutes
Pizza with brisket, cheese, and arugula is a harmonious combination of a crispy base, tender tomato sauce, aromatic cheese, and spicy brisket complemented by the freshness of arugula. This recipe pays homage to European culinary traditions where the balance of flavors plays a key role. The saltiness of the brisket pairs with the creamy texture of melted cheese while arugula adds lightness and sophistication to the pizza. Such pizza is a great choice for a cozy evening or friendly gathering as it combines rich flavors and an appetizing texture. The oven turns the dough into a crispy base that holds the filling well, creating an ideal balance between softness and density. It is served hot with a drizzle of olive oil and fresh herbs to reveal its full gastronomic potential.
1
Preparing the dough: dissolve sugar and salt in warm water in a large bowl, add yeast, mix, cover, and let sit for 10 minutes. When the yeast is foamy and bubbly, add olive oil.
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
- Dry yeast: 11 g
- Olive oil: 3 tablespoons
- Water: 1 glass
2
Sift the flour and add it to the yeast, gradually kneading the dough first with a fork and then by hand. When a homogeneous mass forms, sprinkle the table with flour and knead the dough for 10 minutes until it reaches a uniform, elastic state.
- Wheat flour: 3 glasss
3
Dust a deep bowl with flour, place the dough inside, cover it, and put it in the oven at the lowest temperature (about 35-40 degrees) to rise for 20-30 minutes. It should double in size.
- Wheat flour: 3 glasss
4
For tomato sauce, peel the tomatoes and blend them. Heat oil in a pan, sauté finely chopped garlic for 2-3 minutes, then add tomato puree. Add sugar and salt, mix well. After boiling, reduce heat and cook for 10-15 minutes until thickened. Add marjoram a couple of minutes before it's done.
- Pickled tomatoes: 400 g
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
- Dried marjoram: 1 teaspoon
5
Divide the dough into two parts. Form a ball from each, sprinkle the table with flour, and roll out to a thickness of 5 mm. Don't worry about the evenness of the edges.
6
Grate the cheese coarsely, cut the brisket (or whatever you have) as you like, wash the arugula, dry it, and mix it with olive oil.
- Cheese: 400 g
- Pork belly: 400 g
- Arugula: 1 bunch
- Olive oil: 3 tablespoons
7
Preheat the oven to maximum temperature (at least 250 degrees).
8
Line the baking tray with parchment paper, sprinkle with flour (no oil needed), place the dough and stretch it a bit with your hands. Spread the sauce evenly over the dough, sprinkle cheese and add pieces of bacon (or whatever is available). Place arugula leaves in the empty spaces. Bake for 10-13 minutes.
- Wheat flour: 3 glasss
- Pickled tomatoes: 400 g
- Cheese: 400 g
- Pork belly: 400 g
- Arugula: 1 bunch
9
You can sprinkle the ready pizza with greens (by the way, you can add arugula now, not in the oven) and season it with olive oil. Although it's already very tasty.
- Arugula: 1 bunch
- Olive oil: 3 tablespoons