Arugula pizza

Ingredients for 1 servings:

• 150 g flour
• 20 g yeast
• n. B. Salt
• 6 tbsp olive oil
• 120 ml water, lukewarm, approx.
• Olive oil for the molds
• 200 g tomatoes, pureed, unseasoned
• Salt and pepper, black, from the mill
• 2 pinches of dried oregano
• 250g mozzarella
• 125 g arugula, roughly chopped
• 50 g Parmesan, freshly grated
• n. B. Pfeffer
• 80 g ham, air-dried (e.g. Parma ham)
• 150 g cherry tomatoes, halved
• some olive oil for drizzling

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

Prepare a yeast dough from flour, yeast, salt, olive oil, and approximately 120 ml of lukewarm water. Let it rise for 25-30 minutes. Meanwhile, reduce the passata on the stovetop for about 5 minutes and season with salt, pepper, and oregano. Divide the risen dough into two halves, roll each out thinly, and divide it between two greased pizza pans. Then add the tomato mixture and sliced ​​mozzarella. Bake on the bottom of a preheated oven at 200°C (top/bottom heat) for about 15 minutes (do not turn off the oven). Mix the coarsely chopped arugula with Parmesan and season with pepper. Spread the ham on the pre-baked pizza, then spoon the arugula and Parmesan mixture over it, and finally arrange the halved cherry tomatoes on top. Drizzle everything with a little olive oil and place both pizzas back in the oven on the second rack from the bottom for about 10 minutes. Tip: If you don’t want to go to the trouble of making your own pizza dough, simply use frozen yeast dough.