Bergamo Pizza Recipe
Pomodoro sauce, mozzarella cheese, Turkish Pastrami, stracciatella cheese, balsamic glaze, arugula.
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Ingredients
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Dough & Assembly
Sauce & Cheese
Toppings & Finish
Method
Dough & Assembly
Preheat and prepare
Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat for at least 30 minutes. Lightly dust a pizza peel or baking sheet with 1–2 tablespoons of flour.
Stretch the dough
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to the prepared peel or baking sheet.
Brush the outer 1/2-inch of the dough lightly with 1 tablespoon olive oil to promote browning; avoid oil on the center where sauce will go.
Sauce & Cheese
Sauce layer
Spoon 3 tablespoons of pomodoro sauce into the center of the stretched dough. Using the back of the spoon, spread the sauce in a thin, even layer, leaving the oiled rim exposed (about 1/2-inch). Keep the sauce moderate so crust stays crisp.
Mozzarella
Evenly scatter 1 cup shredded mozzarella over the sauced center in a single layer, leaving some small gaps for oven heat to circulate and brown the cheese.
Bake the pizza
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 7–9 minutes, or until the crust is golden and cheese is bubbling and lightly browned. If your oven runs cooler, bake up to 11 minutes—watch closely to avoid burning.
Toppings & Finish
Add pastrami
Remove pizza from oven and place onto a cutting board. Arrange 3 ounces thinly sliced Turkish pastrami across the hot pizza evenly. The residual heat will gently warm the pastrami without making it tough.
Add stracciatella
Using a spoon, dollop 1/2 cup stracciatella cheese in 3–4 places across the pizza so it melts slightly and creates creamy pockets.
Finish with balsamic glaze
Drizzle 1 tablespoon balsamic glaze in a thin stream across the pizza, focusing over the arugula and pastrami for a sweet-acid contrast. Cut into 6 slices and serve immediately.