Lukewarm Pizza Parma with Bruschetta tomatoes

Ingredients for 1 servings:

• 450 g flour
• n. B. water, lukewarm
• 1 packet of dry yeast
• 1 pinch(s) of salt, possibly more
• 1 tbsp oil, possibly olive oil
• 500 g tomatoes, pureed
• some tomato paste
• 1 clove(s) garlic
• Sugar
• Balsamic vinegar
• 250 g tomatoes, fresh
• 125 g arugula
• 100 g ham (Parma ham)
• 500 g cherry tomatoes or date tomatoes
• 100 g Parmesan cheese
• basil
• Balsamic vinegar
• 2 cloves garlic
• salt and pepper
• Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

like at my favorite Italian restaurant

For the dough: Mix the flour, dried yeast, salt, and 1 tablespoon of oil together and mix with lukewarm water to form a smooth dough. Cover with a clean tea towel and let it rise in a warm, draft-free place for about 30 minutes. While the dough is rising, prepare the tomato sauce: Finely chop the garlic. Season the passata with the tomato paste, garlic, a pinch of sugar, a dash of balsamic vinegar, salt, and pepper. Remove the stems from the 250g of fresh tomatoes and then thinly slice them. Prepare the bruschetta: Remove the stems and seeds from the small tomatoes, then chop them into small pieces. Finely chop the 2 cloves of garlic and the basil and add to the tomatoes. Season the mixture with a dash of balsamic vinegar, a pinch of sugar, salt, and pepper, and let it stand. Roll out the risen dough on a baking tray lined with baking paper. If it sticks, simply sprinkle enough flour on the surface and knead it in if necessary. The base should be even and nice and thin! Simply trim off any excess dough (from the edges) and use it for (possibly filled) pizza rolls. Prick the dough with a fork. Then spread generously with tomato sauce – better too much than too little, otherwise it will be very dry. Then arrange the fresh tomato slices evenly on top of the tomato sauce. Bake in the oven at 200°C for about 15-20 minutes – the pizza is ready when the dough is nice and crispy and the tomatoes are lightly browned. While the pizza is baking in the oven, clean, wash, and spin dry the arugula. Finely grate the Parmesan cheese (with a grater) or coarsely grate it (with a vegetable peeler). When the pizza is ready, cut the pizza into slices and top with Parmesan shavings, Parma ham, bruschetta, and arugula. This is a lukewarm pizza, as it is only topped after baking. This way, the arugula stays very crisp, the ham fresh, and combined with Parmesan and bruschetta, it creates a true taste experience! The reduced amount of cheese also makes the pizza much lighter and more digestible. Add a delicious glass of red wine or a good beer, and the evening is saved. The dough and tomato sauce instructions are approximate: If you roll out the dough very thinly like I do, you’ll have quite a bit left over and can roll out another baking sheet very thinly and top it with other toppings as desired. Then you’ll definitely need this amount of tomato sauce! Or you can make pizza rolls with or without filling from the leftover dough; they’re always a welcome little snack: Simply fill with a little tomato sauce, cheese, salami, ham, etc. and bake. The toppings are only enough for one baking sheet!