Name: Bresaola with Baby Beets, Tomato Chutney, and Horseradish
Yield: Makes one 12-inch round pizza Serves 1-2
Cuisine: Italy
Ingredients: Shaved truffled pecorino, to serve; Semolina or all-purpose flour, for rolling; 1½ tablespoons goat cheese; 1 teaspoon apple balsamic or balsamic reduction; 3 baby beets; 1-inch piece fresh horseradish, peeled; Small handful of picked watercress sprigs; 1 tablespoon onion confit; 6 oz pizza dough; 1 tablespoon fresh flat-leaf (Italian) parsley, chopped; 1 teaspoon lemon oil; 2 tablespoons tomato chutney or good-quality store bought; ½ cup shredded mozzarella; Sea salt and freshly ground black pepper; 1½ tablespoons sour cream; 15 very thin slices bresaola; 1 tablespoon olive oil; 1 tablespoon garlic confit, crushed

Preparation info

Makes one 12 inch round pizza Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

My good friends and right handers in the kitchen, Monica Cannataci and her twin sister Jacinta, have been working with me for the past eight years. Monica recently won first place in a national pizza competition with this pizza. Bresaola is Italian air-dried beef, served in paper-thin slices. It’s available from delicatessens. You could also use thinly sliced roast beef or smoked salmon.