recipes
Gluten free pizza with beef fillet ‘tagliata’
Ingredients
For the pizza base
- 300g gluten-free special flour pizza mix (Agluten)
- 12g dried yeast
- 25g olive oil
- 200ml water
For the topping
- 2 grilled beef fillets
- 2 tins gran ragu funghi (Star)
- 1 ball fresh mozzarella (Benna)
- 100g sliced mushroom
- Gorgonzola cheese
- Pine nuts
- Fresh rosemary
- Rocket leaves
- Olive oil
- Pine nuts (Lamb Brand)
Method
Prepare the pizza dough, knead the flour together with the yeast, olive oil and warm water. Cover the dough with cling film, allow to rise in a warm place for 30 minutes. Grease a pizza tray with olive oil and line with the pizza dough. Spread with the ragout, dot with the mushrooms, the cheeses and the rosemary, allow the pizza to rest again for 20 minutes. Bake in a hot oven for 20 minutes. Slice the beef fillet and dress over the pizza, sprinkle with the pine nuts, rocket leaves and drizzle with olive oil.
Suggested wine: Beaujolais Georges Duboeuf
| Lively, fresh strawberry nose with a consistent texture and fresh fruitiness on the palate. A pepper note on the nicely tapering finish of tart fruits. |
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