Pizza Arugula

Ingredients for 2 servings:

• 150 g quark (low-fat quark)
• 1 egg(s)
• Salt
• 200 g flour
• ½ bunch basil
• ½ bunch parsley, flat
• 1 bunch of arugula, approx. 150g
• ½ bunch wild garlic
• 200 g cherry tomatoes
• 10 tbsp olive oil
• pepper
• 80 g Parmesan to 100 g, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with herbs, cherry tomatoes and Parmesan

For a round pizza pan with a diameter of 32 cm. Drain the quark and mix it in a bowl with 3 tablespoons of oil, egg, 1 teaspoon of salt, and flour using the dough hook of a hand mixer until you have a smooth dough. Cover and chill for 30 minutes. Meanwhile, sort the arugula and herbs, wash them, and spin them dry. Set aside 1/2 handful of arugula and finely chop all the other herbs. Heat 3 tablespoons of oil, sauté the chopped arugula in it. Add the remaining herbs, season with salt and pepper, and cook for 3-4 minutes. Preheat the oven to 180°C (350°F). Roll out the dough, place it in the greased pan, and press up an edge. Cover with baking paper and pre-bake for 20 minutes. Wash and halve the tomatoes. Mix the Parmesan cheese with the remaining olive oil. Remove the pan from the oven, spread the herb mixture and tomatoes over the dough, and spread the Parmesan cheese on top. Bake the pizza in the oven (bottom shelf, fan oven 160°C) for 20 minutes. Slice the remaining arugula stalks and scatter them on top. You can also scatter a handful of sliced ​​mushrooms on top. TIP: Instead of wild garlic, you can also press two cloves of garlic into the Parmesan cheese.