Bresaola and Arugula Salad Pizza

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Dinner, Main Course American/Italian
By Kelly Djalali Serves: 2-4
Prep Time: 10 Minutes Cooking Time: 10-15 Minutes Total Time: 25 Minutes

Cured Bresaola; creamy rich mozzarella contrasted with the bright vinaigrette and salty sour of the preserved lemon, the fresh bite from the shallot and the mellow licorice flavor of the tarragon. It's so fresh with the salad on top, you don't feel bad about going back for seconds and thirds with this pizza!


  • 1 Prepared Pizza Dough
  • 1/2 16-oz. Package of Sliced Fresh Mozzarella, torn into pieces
  • 1 3-oz. Package of Italian Bresaola
  • 6-8 oz. Baby Arugula
  • 1 Shallot, diced
  • 1/4 Preserved Lemon, minced (or Lemon Zest to taste)
  • 1/2 Bunch Tarragon, chopped
  • Drizzle of Olive Oil, plus more for brushing on pizza crust
  • Splash of White Balsamic Vinegar
  • Flaky Sea Salt and Cracked Black Pepper, to taste



Preheat oven to 450 degrees.


On a floured pizza peel, dust the dough with flour and create a crust around the perimeter of the dough and flatten down the center.


Stretch it out on the backs of your hands, left hand over right hand, until the dough is roughly 12-inches around.


Add more flour evenly on the peel and lay the dough on the peel.


Add mozzarella pieces and 3/4 of the Bresaola package.


Brush crust with olive oil and bake for 10-15 minutes, until the crust is golden.


Meanwhile toss arugula, shallot, preserved lemon and tarragon together in a bowl with olive oil and white balsamic vinegar.


Transfer pizza to a cutting board and top with arugula salad, flaky sea salt and fresh cracked pepper.