Pizza Tomato – Arugula

Ingredients for 6 servings:

• 800 g wheat flour, type 550
• 200 g semolina (durum wheat semolina) or wheat flour type 550
• 1 tbsp, leveled sea salt, fine
• 2 packs of dry yeast, or 1 cube of fresh yeast
• 1 tbsp sugar, fine brown
• 650 ml water, lukewarm
• 2 can/n tomatoes, pureed pizza tomatoes
• some pizza seasoning
• 1 bunch of arugula, approx. 200g
• ½ bunch parsley
• ½ bunch basil
• 2 cloves garlic, crushed
• 400 g cherry tomatoes
• 500 g mozzarella, grated
• some Parmesan, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Pasta per pizza arugula

Pile the flour, durum wheat semolina, and salt onto a clean work surface and make a 20 cm well in the center. Stir the yeast and sugar into the water with a fork until both have dissolved. Let the mixture rest for about 15 minutes, then pour it into the well and gradually stir in the surrounding flour in a circular motion with a fork. Once all the flour is incorporated, knead the dough vigorously with well-floured hands. After 10 minutes, it should be smooth and elastic. Dust the dough with flour and let it rise at room temperature for about 30 minutes. Roll out 6 small round or 3 large (square baking sheets) pizza bases and spread the tomato sauce on them. Season with salt and pepper, if desired. Meanwhile, sort the arugula and herbs, wash them, and shake them dry. Set aside 1/2 handful of arugula, and finely chop the parsley and basil. Preheat the oven to 180°C. Wash and halve the tomatoes. Spread the chopped herb mixture, crushed garlic, and tomatoes over the dough. Sprinkle with grated mozzarella and Parmesan cheese. Bake the pizza in the oven (180-200°C fan-assisted) for 10 minutes. After baking, scatter the remaining arugula stalks on top.