Fior di latte, artichokes, bresaola, parmesan, olive oil. Inspired by Carciofi e bresaola from the menu of 50 Kalò in London.
Ingredients
Preparation
- 1
Drain the artichokes and pan-fry them. Slice the bresaola thinly.
After baking, arrange the bresaola in loose folds. Thin slices dry out quickly in the oven. Thoroughly drain the artichokes from their brine.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, spread the weighed toppings: fior di latte, artichokes.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: bresaola, Parmesan, olive oil.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
