Pizza with rocket and Parma ham

Ingredients for 8 servings:

• 3 ½ cups flour
• ¾ cup(s) olive oil
• 1 ¼ cup(s) water, warm
• 30 g yeast, fresh
• 1 tsp salt
• 1 pinch(s) of sugar
• 2 large cans of tomatoes, peeled (alternatively fresh tomatoes)
• 2 onions, diced
• 1 clove(s) garlic
• arugula
• Parma ham
• Parmesan, sliced
• Tomato(s) (cocktail tomatoes)
• Herbs, Italian style
• 6 small mozzarella
• Cheese (Gouda or Edam), grated
• Salt
• Pepper, ground
• chili powder
• 1 pinch(s) of sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Put the flour in a bowl and make a well in the center. Mix the yeast with a little water and sugar and add it to the well. Let the yeast dough rise in a warm place for about 20 minutes. Then add the remaining water, salt, and olive oil, and mix with a dough hook until you have a smooth dough. Knead the dough by hand until you have a light, shiny, and smooth dough. Let the dough rise in a warm place for another 30 minutes. For the tomato sauce, fry the diced onions and garlic in olive oil until translucent, add the tomatoes, and simmer the liquid. Season the tomato sauce with sugar, salt, pepper, and chili powder. Roll out the pizza dough thinly on a greased baking sheet and spread with tomato sauce. Sprinkle with mozzarella and grated cheese and bake in a preheated oven at 250°C (to ensure the dough is really crispy, place the baking sheet on the floor of the oven). Bake the pizza for about 8-10 minutes. When it’s nice and crispy, remove the tray from the oven. Place the Parma ham on the pizza, scatter the arugula, Parmesan shavings, and quartered cherry tomatoes over the pizza, and drizzle with olive oil to taste. Cut the pizza into small pieces and serve immediately.