Arugula pizza with a twist

Ingredients for 4 servings:

• 500 g flour, maybe a little more
• 4 g yeast
• 2 tbsp olive oil
• 300 ml water, lukewarm
• 10 g salt
• 1 class can/n tomatoes, pureed
• some oregano
• salt and pepper
• 1 pack of grated cheese (e.g. Emmental)
• 1 cup of shrimp(s) (party shrimp in garlic and oil)
• 1 pack of cocktail tomatoes
• 1 jar Pesto Genovese
• 1 bunch arugula
• 50 g grated Parmesan cheese (Grana Padano)
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

with party shrimp

In a bowl, knead the flour, yeast, oil, water, and salt together to form a dough. If the dough is still too sticky, simply add a little more flour and knead. Cover with a dry kitchen towel and let it rest for about 30 minutes (if you make too much dough, it’s also great for freezing). In the meantime, combine the passata, oregano, salt, and pepper in a small bowl and mix. Wait a bit, then taste and add more seasoning if necessary. Wash the arugula and tomatoes. Cut the tomatoes into small slices or halves. Remove the shrimp from the oil and pat them dry. Sprinkle the work surface with a little flour and roll out the dough on it. I always roll out rustic round pizzas. Then spread the tomato sauce over the pizza, spread the cheese on top. Then arrange the shrimp and tomatoes on top. If desired, add a few dollops of pesto and bake for about 20-25 minutes at 180°C (fan oven). After baking, spread the arugula and Grana Padano on the pizza. Tip for those who don’t like seafood: The pizza tastes just as good if you replace the shrimp with cooked ham (thin slices from the butcher).