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Restaurants›Gusto Napoletano Italian Restaurant and Pizzeria›Grazing Cow Recipe

Grazing Cow Recipe

Name: Gusto Napoletano Italian Restaurant and Pizzerias Grazing Cow Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 ball pizza dough (store-bought or homemade); 2 tbs extra-virgin olive oil (EVOO); 0.5 tsp kosher salt; 1 cup whole-milk ricotta; 6 oz fresh mozzarella, torn or sliced; 2 tbs grated Parmigiano-Reggiano (optional); 6 oz pastrami, thinly sliced and roughly chopped; 2 clove garlic, minced (about 2 medium cloves); 2 cups baby arugula; 0.25 tsp red pepper flakes; 1 tsp fresh lemon juice; 1 tbs evoo for finishing; 0.25 tsp freshly ground black pepper

Inspired by Gusto Napoletano Italian Restaurant and Pizzeria

Time35m

Serves2

Ricotta, garlic, pastrami, mozzarella, arugula, evoo

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Ingredients

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Dough & base

1 ball pizza dough (store-bought or homemade)

2 tbs extra-virgin olive oil (EVOO)

1/2 tsp kosher salt

Cheeses & spreads

1 cup whole-milk ricotta

6 oz fresh mozzarella, torn or sliced

2 tbs grated Parmigiano-Reggiano (optional)

Toppings

6 oz pastrami, thinly sliced and roughly chopped

2 clove garlic, minced (about 2 medium cloves)

2 cups baby arugula

1/4 tsp Red pepper flakes

Finishing & garnish

1 tsp fresh lemon juice

1 tbs evoo for finishing

1/4 tsp freshly ground black pepper

Method

Dough & base

Preheat and prepare

Preheat your wood-fired oven to 700–800°F (370–425°C) or as hot as it safely reaches. If using a home oven, preheat to 500–550°F (260–290°C) with a pizza stone inside for at least 45 minutes. Lightly dust a peel or baking sheet with semolina or flour.

Stretch the pizza dough ball on a lightly floured surface into a 10–12-inch round, leaving a slightly thicker rim for the crust. Transfer to the prepared peel. Brush the dough surface lightly with 1 tablespoon EVOO and sprinkle 1/2 teaspoon kosher salt evenly over the surface. This creates a seasoned oil base and helps the crust brown.

Cheeses & spreads

Prepare the ricotta

In a small bowl, stir the ricotta to loosen it. If it seems very wet, drain it in a fine-mesh sieve for 10 minutes. Season the ricotta with a pinch of salt and the lemon juice (1 tsp) to brighten the flavor.

Spoon dollops of the seasoned ricotta across the dough (about 6–8 half-tablespoon dollops), leaving space between so the cheese melts individually and keeps some air pockets. Distribute the torn/sliced fresh mozzarella evenly, leaving the rim clear. If using, sprinkle the grated Parmigiano-Reggiano over the top.

Toppings

Scatter the chopped pastrami in small clusters over the cheese. Evenly distribute the minced garlic across the pizza so it roasts but does not burn; if your oven is extremely hot, tuck some garlic under cheese pieces to prevent charring.

Sprinkle red pepper flakes evenly for a touch of heat.

Cook & finish

Bake

Slide the pizza into the wood-fired oven or onto the preheated pizza stone. Bake until crust is blistered and charred in spots and cheeses are melted and bubbling — about 2–5 minutes in a very hot wood-fired oven, or 6–10 minutes in a home oven at 500–550°F. Rotate once during cooking for even charring.

Remove pizza from the oven. Immediately drizzle the remaining 1 tablespoon EVOO over the top and scatter the baby arugula across the hot pizza so it wilts slightly but remains bright. Toss arugula with the finishing EVOO or just let pizza heat do the wilting. Sprinkle freshly ground black pepper to taste.

Let the pizza rest for 1 minute, then slice and serve. The ricotta will be creamy, the pastrami savory, and the arugula will add a peppery finish.

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