February 4, 2015

Smoked Scamorza, Bresaola & Arugula Pizza

Recipe: Eric Vellend

Bresaola is salt-cured beef tenderloin, which can be found at Italian delis and gourmet food shops. Prosciutto, speck or fennel salami would all work well in its place.


  • 1 8-to 9-oz. ball pizza dough
  • All-purpose flour and semolina, for working
  • 1/4 cup Best Tomato Sauce
  • Extra-virgin olive oil, for brushing
  • 3 oz. smoked scamorza or mozzarella cheese, cut into 8 chunks
  • 1 oz. thinly sliced bresaola
  • Handful washed baby arugula
  • Piece of Parmigiano-Reggiano


Yield: Serves 1

  1. Place baking stone on rack 8″ from broiler. Preheat oven to 500°F for 30 minutes. When ready to form pizza, turn broiler on high.
  2. Form and stretch dough into 10″-diam. round using flour as needed. Generously sprinkle pizza peel (the flat, paddle-like tool for moving pizzas) with semolina. Place dough on peel.
  3. Spread sauce evenly on dough, leaving 1″-wide rim uncovered. Brush rim with oil. Top pizza with cheese.
  4. Using peel, move pizza to oven, and with one quick jerk, slide pizza onto stone. Cook until crust is puffed and browned, and cheese is melted, 4 to 5 minutes. Remove pizza with peel.
  5. Transfer to serving platter. Top with bresaola and arugula. Using vegetable peeler, shave curls of Parmigiano over top.

Donna Griffith


House & Home March 2014