Pizza half and half: arugula, Parma ham and salami with garlic oil

Ingredients for 1 servings:

• 500 g flour
• 300 ml water, warm
• 2 tsp salt
• 1 tbsp sugar
• 1 tbsp olive oil
• 1 packet of dry yeast
• 1 bag of arugula
• some cherry tomatoes
• 3 cloves garlic
• 1 can pizza sauce, 400 g content, good quality
• 200 g mozzarella, grated
• 12 slice(s) salami, beef salami
• 50 g Parma ham, amount as required
• 80 ml olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 3 hours 5 minutes

For the bread maker

Add the ingredients to the bread maker in the following order: 1. Water, 2. Oil, 3. Sugar, 4. Salt, 5. Flour, 6. Yeast. Then switch on a dough program, which takes about 1 hour 30 minutes. While the machine is running, peel the garlic cloves and press them into a jar with about 80 ml of olive oil, then set aside. After the program has finished, sprinkle or rub some flour onto a work surface and your hands, and knead the dough briefly again, roughly shaping it into the shape of the baking sheet. Preheat the oven to 250°C. Rub the baking sheet with a little olive oil, place the dough in it, and spread it out. For the topping: Spread 3/4 of the pizza sauce over the dough. Spread the mozzarella over the sauce (leaving a little extra). Cover one half with the 12 salami slices. Spread the remaining cheese over the salami slices (not too much). Then, using a teaspoon, drizzle the entire pizza with garlic oil (leaving at least 40 ml left over). Then place the baking tray in the oven on the middle rack for 15-20 minutes. During this time, wash and dry the arugula, quarter the tomatoes, and tear the Parma ham into bite-sized pieces. Just before the pizza is finished baking, mix the arugula with the remaining olive oil (to taste; you don’t have to use all of it). Remove the pizza and spread the Parma ham on the side without the salami. Then top with the tomato pieces, the remaining mozzarella, and the oiled arugula. Serve the pizza immediately.