Margherita pizza with bresaola and rocket recipe

2 ratings Rate
  • Serves 8
  • 25 mins to prepare and 45 mins to cook
  • 335 calories / serving
  • Healthy
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Prepare the sauce by heat the olive oil in a saucepan over a moderate heat. Saute the garlic for a minute, then add the chopped tomatoes, sugar and seasoning. Bring to a simmer and cook for 4-5 minutes until thickened. Remove from the heat and leave to one side.

Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a minute until even. Divide the dough in 8 and roll out to the desired thickness, roughly 10cm x 5 cm x 3cm in dimension. Arrange on baking trays and bake for 18-22 minutes until golden and risen.

Remove from the oven and reheat the sauce, stirring the parsley in at the same time. Spoon generous tablespoons of the sauce on top of the pizza base and top with a slice of Bresaola, some Parmesan shavings and some rocket. Season with black pepper and serve immediately.

italian stonebaked margahrita pizza

Haven't got time to cook this from scratch?

Try our ready-made version - Tesco Italian Stonebaked Margherita

 

 

 

 

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  • Ingredients

  • 400g canned chopped tomatoes
  • 2 cloves garlic, minced
  • 25ml olive oil
  • 1tsp sugar
  • 1tbsp parsley, finely chopped
  • 100g rocket
  • 80g Bresaola slices
  • 40g Parmesan, shaved
  • For the dough

  • 375g plain flour
  • 7g dried active yeast
  • 1tsp salt
  • 1tbsp caster sugar
  • 30ml olive oil
  • 225ml warm water (roughly 45 degrees)
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  • Energy 1414kj 335kcal 17%
  • Fat 17g 24%
  • Saturates 3g 15%
  • Sugars 3g 3%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 39.2g Protein 10.2g Fibre 2.7g

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