Neapolitan Pizza with Beef Carpaccio

Rustic pizza features a crisp yeast crust layered with rich tomato sauce, melted cheese, seasoned thin beef, and fresh basil, a vibrant homemade herb pesto.

Servings 6 persons Difficulty Medium beef bread cheese dairy 45 minutes

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference. Safety Note: This recipe features raw beef carpaccio added after baking. Please ensure you purchase fresh, high-quality beef tenderloin that is strictly safe for raw consumption.

Ingredients

📌 Ingredients for Neapolitan Pizza with Beef Carpaccio You Can Make Yourself:

For the Dough:
🌾 500 g all-purpose flour
🌾 50 g semolina flour
🍺 7 g active dry yeast
💧 320 ml warm water
🧂 1 tsp salt

For the Tomato Sauce:
🍅 800 g fresh ripe tomatoes
🍅 2 tbsp tomato paste
🧄 1 head garlic, minced
🧂 1 tsp salt

For the Fresh Basil Pesto:
🌿 150 g fresh basil leaves
🧄 3 cloves garlic, finely grated
🧀 50 g hard cheese (such as Parmesan), finely grated
🫒 4 tbsp extra virgin olive oil
🧂 0.5 tsp salt
🥜 50 g roasted peanuts, finely ground

For the Toppings:
🥩 400 g beef tenderloin (fresh, high-quality, safe for raw consumption), thinly sliced
🧀 250 g shredded mozzarella cheese
🧀 100 g hard cheese (such as Parmesan), thinly sliced
🌿 10 fresh basil leaves
🫒 2 tbsp extra virgin olive oil
🍯 1 tbsp pomegranate molasses
🧂 0.5 tsp black pepper

Instructions

👩🏻‍🍳 Preparation Steps for Neapolitan Pizza with Beef Carpaccio:

Prepare the yeast dough by dissolving active dry yeast in warm water, combining it with all-purpose flour and salt in a large bowl, and kneading until smooth and elastic. Cover with a towel and let rise for 1 to 2 hours until doubled in size.
Blanch the fresh tomatoes in boiling water, peel off the skins, chop finely or process through a grinder, then simmer in a wide pan over medium heat with minced garlic, tomato paste, and salt until thickened into a rich sauce.
Make the basil pesto by grinding fresh basil leaves, combining them with finely ground peanuts, grated garlic, finely grated hard cheese, extra virgin olive oil, and salt, mixing thoroughly into a smooth paste.
Prepare the beef topping by slicing beef tenderloin into very thin strips, then seasoning with salt, black pepper, pomegranate molasses, and extra virgin olive oil, rubbing gently to coat. Set aside (do not cook).
Pre-heat your oven or baking stone to 250°C (480°F) or highest heat setting.
Dust a work surface with semolina flour, transfer the risen dough onto it, and gently stretch or roll it out into a large, thin round pizza base with slightly raised edges.
Spread an even layer of the cooked tomato sauce over the dough, leaving a small rim around the border.
Sprinkle shredded mozzarella cheese evenly over the tomato sauce layer.
Bake in the preheated oven for 12 to 15 minutes until the crust is golden brown and the cheese is fully melted and bubbling.
Remove the pizza from the oven. While it is still piping hot, immediately layer the thin slices of hard cheese and the raw marinated beef slices on top (the residual heat will warm the meat to a tender carpaccio texture without cooking it dry). Finish with fresh basil leaves and a drizzle of extra virgin olive oil.
Slice into portions and serve hot with the fresh basil pesto on the side.

Watch the recipe video