What does Sfiziosa mean in Italian?
Well, it’s not Beef Carpaccio & Truffle Pizza as I assumed because Sfiziosa was the name of the pizza on the menu at Locanda del Gatto Rosso (The Red Cat) in Milano, Italy. However, sfiziosa does mean delicious, whimsical, fanciful, frivolous and/or extravagant. Which is perfect for describing this decadent pizza. I’ve put my own spin on it and even created my own homemade pizza dough recipe after my visit to Italy. I hope you enjoy it.
Step by Step Instructions:
Make this homemade pizza dough first or buy pre-made dough (uncooked).
Preheat your oven and the pizza stone to 500°F/260°C/Gas Mark 10
Place your pizza stone in the oven during the preheat and wait at least 20 minutes more after the oven has reached temperature before placing the pizza on the stone.
It’s best to freeze your filet mignon at least two hours before slicing. If not using a meat slicer, slice it as thin as you can with a very sharp knife and then sandwich the slices between plastic wrap, parchment or wax paper, and pound with something flat (mallet, saucepan, etc.). Do this on a cutting board to protect your countertop.
Lightly flour your countertop and roll your dough out to desired thickness. I recommend 1/8 inch/3.17mm thick and about 10 inches/25.4cm in diameter. Generously coat your pizza peel with cornmeal or semolina to prevent pizza from sticking to the peel and/or pizza stone.
Gently place your rolled out dough onto the pizza peel, evenly top with fresh mozzarella cheese. *see notes if using minced truffles or truffle zest.
Slide the pizza onto the pre-heated stone and bake for 5-7 minutes or until bottom of crust is turning brown (you can use a spatula to check by lifting an edge).
Once pizza crust is done and cheese is bubbling, remove from oven, place on cutting board and top with the thinly sliced beef, salt and pepper, arugula, parmigiano reggiano cheese shavings, and optional truffle slices. Finish by drizzling with truffle oil. I like to cut into squares for smaller pieces.
Pair this amazing homemade pizza with a nice Italian red wine such as a Primativo or an Amarone, or any dry red wine and wipe the drool from your chin. 🙂
Beef Carpaccio & Truffle Pizza
Equipment
- Pizza stone
- Pizza Peel
Ingredients
- 1/2 Foolproof & Easy Pizza Dough Recipe
- 4 Ounces Filet Mignon cut very thin
- 4 Ounces Fresh Mozzarella Cheese
- 1/2 Cup Baby Arugula about a handful, also known as rocket
- 1 Tablespoon Truffle Oil
- 1/4 Cup Parmigiano Reggiano Cheese shaved
- 1 1/2 Teaspoons minced truffle or shaved truffle, optional
- Salt and pepper to taste
- Cornmeal for dusting peel
Instructions
- Preheat your oven and the pizza stone to 500°F/260°C/Gas Mark 10
- Place your pizza stone in the oven during the preheat and wait at least 20 minutes more after the oven has reached temperature before placing the pizza on the stone.
- It’s best to freeze your filet mignon at least two hours before slicing. If not using a meat slicer, slice it as thin as you can with a very sharp knife and then sandwich the slices between plastic wrap, parchment or wax paper, and pound with something flat (mallet, saucepan, etc.). Do this on a cutting board to protect your countertop.
- Lightly flour your countertop and roll your dough out to desired thickness. I recommend 1/8 inch/3.17mm thick and about 10 inches/25.4cm in diameter. Generously coat your pizza peel with cornmeal or semolina to prevent pizza from sticking to peel and/or pizza stone.
- Gently place your rolled out dough onto the pizza peel, evenly top with fresh mozzarella cheese. *see notes if using minced truffles or truffle zest.
- Slide the pizza onto the pre-heated stone and bake for 5-7 minutes or until bottom of crust is turning brown (you can use a spatula to check by lifting an edge).
- Once pizza crust is done and cheese is bubbling, remove from oven, place on cutting board and top with the thinly sliced beef, salt and pepper, arugula, parmigiano reggiano cheese shavings, and optional truffle slices. Finish by drizzling with truffle oil.
Notes
Nutrition
Freeze for at least two hours before slicing so it’s firmer and easier to slice. I use a Stainless Steel Meat Slicer. I know it may seem extravagant, but so is this Beef Carpaccio & Truffle Pizza. You can use the slicer for other stuff too. One example: I slice my own turkey or ham after the holidays.
You can also slice it as thin as you can with a very sharp knife and then sandwich the slices between plastic wrap, parchment or wax paper, and then pound with something flat (mallet, saucepan, etc.). Do this on a cutting board to protect your countertop.
No, if you can afford truffles, then by all means go crazy! But, if you’re saving your pennies for that private jet and want to spend much less, then here are some very affordable and delicious options: This Sabatino Tartufi Truffle Zest Seasoning, which you really need to try on popcorn if you haven’t already. This Sabatino Tartufi White Truffle Infused Oil. Minced Black Truffle. I have used all of these options and sometimes I’ll combine a couple. I always use the truffle oil and maybe add some extra minced or shaved truffles, but that’s totally optional.
A good Pizza Peel & Pizza Cutter,and you will really need a Pizza Stone to get the perfect crust, which can also be used to bake cookies or bread.
You might also like these other homemade pizzas
Shrimp & Pesto Pizza
Duck Pizza with Caramelized Onions and BBQ Sauce
