Pizza with rocket and Parma ham

Ingredients for 4 servings:

• 2 tomatoes
• 200 ml tomato(s), pureed
• 2 tbsp tomato paste
• 2 garlic cloves
• oregano
• marjoram
• 200g mozzarella
• 1 bunch of rocket
• Oil for the tray
• 80 g Parma ham in thin slices
• 2 tbsp balsamic vinegar
• 1 kg flour
• 1 package of yeast, fresh
• 1 pinch(s) of sugar
• 1 pinch(s) of salt and pepper
• 650 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to the highest possible heat (250°C or higher). Place the flour in a bowl, crumble the yeast over it, add the sugar and salt, and mix everything together. Slowly add the water and mix everything into a smooth dough. Cover the dough and let it stand in a warm place for about 10 minutes. Then knead a little more and roll it out. Lightly oil a baking sheet, place the rolled-out dough on the baking sheet, cover, and let it rise for another 10 minutes. Meanwhile, place the tomatoes, passata, tomato paste, and herbs in a blender and puree. Brush the pizza dough with the tomato puree, place it in the oven, and bake for about 15 minutes. Trim, wash, and spin dry the arugula. Remove the pizza from the oven and top with mozzarella pieces, arugula, and Parma ham. Drizzle with a little balsamic vinegar and olive oil, season with salt and pepper, cut into portions with a sharp knife, and serve.