Cooking with a Manicure

Bresaola Rocca Pizza


I love this pizza! This thin crust margherita uses simple ingredients and is a cinch to make, but the flavours are so wonderfully complex, it tastes as if it were an intricate recipe.

Play with the recipe each time until you come up with something that tickles your fancy in terms of toppings. Just let your creativity go wild.

When we’re not really in the mood for a heavy meal, my husband and I make one of these in a flash shared with a side green salad. Perfecto.

Serves 4 to 6
1 hour

  • 1 package pizza dough mix or ready made thin pizza crust
  • Sauce:
  • ½ cup canned/jarred tomato purée sauce (just tomato as ingredient)
  • ¼ teaspoon table salt
  • ¼ teaspoon ground cinnamon powder
  • ¼ teaspoon dried oregano
  • 2 tablespoons brown onion, finely chopped
  • 1 small or 1/2 medium garlic clove, minced
  • 1cup mozzarella, shredded
  • ¼ cup Parmesan, shredded
  • 2 cups fresh rocca leaves, rinsed and patted dry
  • 150 bresaola(dried beef), thinly sliced
  • Balsamic cream for drizzling


Preheat oven 340 degrees Fahrenheit (170 degrees Celsius).

In a small bowl, combine tomato sauce, salt, cinnamon, oregano, onion, and garlic. Set aside.

Sprinkle cornmeal onto a pizza brick pan or regular flat pizza type pan and set aside.

Now that the sauce is done you can roll out the dough (if you have the pizza dough mix). With a rolling pin, roll out into a thin crust, about 1 centimeter, dusting with flour if it gets sticky. Transfer over to the pizza pan giving it one more roll with the rolling pin.

Spread the sauce evenly over the dough.

Sprinkle mozzarella cheese then the Parmesan cheese

Place in preheated oven and bake for approximately 12 to 14 minutes, making sure nothing burns. When ready, remove the pan from the oven and let cool for at least 10 minuteson a clean counter or a baker’s rack.

Lay rocca over pizza. Generously spread bresaola over rocca. Drizzle with balsamic.Garnish with sesame seeds.





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