Pizza "Arugula" with Parmesan

Ingredients for 1 servings:

• 350 g wheat flour, type 405
• 250 ml water, lukewarm
• 25 g yeast, fresh
• 2 tbsp olive oil
• 1 tsp salt
• 1 pinch(s) of sugar
• 1 pack of arugula
• 1 piece(s) Parmesan
• 1 can tomato sauce with oregano
• 2 bags of cheese (Gouda), grated
• some oregano

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

enough for 1 baking tray

Put the flour and salt in a bowl and make a well in the center. Crumble the yeast and add it to the lukewarm water along with the sugar. Stir the yeast-water mixture and let it stand for 10 minutes. Meanwhile, line a baking sheet with baking paper. Now combine the yeast-water mixture with the flour and mix with a spoon, gradually adding the 2 tablespoons of olive oil. When the mixture can no longer be mixed, knead by hand until you have a homogeneous, smooth dough. Return the dough to the bowl, cover with a tea towel, and let it rise in a warm place for about 45-60 minutes. Now knead the pizza dough again and roll it out thinly on a floured surface using a kitchen towel. Turn it over several times if necessary, as the pizza dough shrinks quickly. Carefully place the dough on the baking sheet and poke small holes in it with a fork. Preheat the oven to 220°C fan/convection oven. Wash the arugula thoroughly, removing the stems if necessary. Thinly slice the Parmesan cheese with a sharp knife. Spread the tomato sauce (not too much!) on the pizza dough. Sprinkle the Gouda cheese generously over the tomato sauce and season with oregano. Bake the pizza for about 10-15 minutes, then cut into slices. Top the slice you’re about to eat with the arugula and Parmesan cheese, but not before, as otherwise the salad will become soggy.