Pizza with roast beef, thyme, taleggio cheese and arugula
8 out of 10 points. A good flavorful and satisfying thin crust pizza that you can make for a change.
Preparation 8 h. Cooking 1 h.
- 500 g of baked ham
- 500 g of taleggio cheese (we replaced it with mature gruyere, you can try with brie cheese, but it will still not be a complete substitute)
- 6 tsp. fresh thyme leaves
- 6 small handfuls of rucola leaves
- juice of 3 lemons
- extra virgin olive oil
For pizza base:
- 1 kg of flour type 00, plus a little more on the drizzle
- 7 g dry yeast
- olive oil
For tomato sauce:
- 4 cloves of garlic
- olive oil
- 2 fresh red chili peppers
- 1 large bunch of basil (60 g)
- 4 cans (400 g each ) cherry tomatoes in their own juice (we used regular tomatoes)
- freshly ground black pepper
1. Pour 700 ml of warm water into a large wide bowl, add 10 g of salt. Gradually add a handful of flour and stir. Add yeast and set aside for 2 minutes. Gradually add 90% of the remaining flour and knead into a soft, pliable dough. Sprinkle the remaining flour on a work surface and knead the dough for 20 minutes, until smooth and elastic (or 10 minutes in a mixer with a hook attachment).
2. Transfer the dough to a floured bowl, cover with a damp towel and let rise for 1 hour - it should double in volume.
3. Flatten the dough with your fist and roll into a large sausage. Cut into 6 pieces and roll each into a ball. Put on a greased baking sheet, sprinkle with oil, cover with a film, then a kitchen towel and put in the refrigerator overnight (the dough will turn out tastier and softer) (we sent half of the balls to the freezer for the future with other fillings).
4. Prepare the sauce: finely chop the garlic, put in a large saucepan, put on medium heat, add 2 tbsp. olive oil. Fry until golden brown, stirring occasionally. Cut the chili in half lengthwise (if you wish, scrape the seeds out - this will be less spicy), chop the basil (along with the stems) and add both to the pan. Add the tomatoes, kneading them with a wooden spoon, pour a little water into the jars, twist and also pour into the saucepan.
5. Bring to a boil and cook for 10-15 minutes. Remove the pan from the heat. Then you have two ways: you can leave the sauce as it is, in pieces, or you can wipe it. Season to taste with salt and freshly ground black pepper. You can use the sauce right away, you can put it in the refrigerator (it can be stored for a week), or it can be divided into portions and frozen.
6. The next day, preheat the oven to 240 degrees, setting a stone base for the pizza (we didn't have a base, so the oven was preheated to 250 degrees and a regular baking sheet was prepped for heating). Disassemble the boiled beef into fibers. Divide the resulting filling into 6 pizzas.
7. Flatten the ball of dough, lift and gently stretch it to a circle with a diameter of 30 cm, and then stretch it over the fist and place it on a floured board - the dough will be slightly thicker along the edges (we did without a fist :-) . Pull on the edges, making sure it moves freely over the surface.
8. Brush the bottom with tomato sauce (we need 6 tablespoons of sauce for one pizza) . Spread the beef fiber and cheese strips on top (since we have Gruyere, we grate it coarsely). Sprinkle with thyme leaves, drizzle with olive oil
9. Gently slide the pizza off the board onto the stone base and close the oven. Bake for 7-8 minutes, until the dough is crispy.
10. Sprinkle arugula with lemon juice and decorate the finished pizza with it before serving.