Pizzetti with arugula and parmesan

Ingredients for 6 servings:

• 1 bunch arugula
• 400 g pizza dough, 1 roll, from the refrigerated section, or homemade
• 2 m.-sized onion(s)
• 2 tbsp oil
• 1 clove(s) garlic, or more
• 1 can/n tomato(s) (pizza), 400 g
• 2 balls of mozzarella
• salt and pepper
• Cayenne pepper
• 60 g Parmesan cheese, in one piece
• 400 g flour, type 00
• 4 g yeast, fresh or 1 tsp dry yeast
• 1 tsp salt
• 250 ml water, warm, possibly also 300 ml
• 4 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 12 minutes; Total time approx. 12 hours 42 minutes

Peel and finely dice the onions and garlic. Heat the oil and fry both until translucent. Add the tomatoes and simmer uncovered over medium heat until thickened. In the meantime, drain the mozzarella, then slice and let drain again on kitchen paper. Preheat the oven to 250°C (top and bottom heat). Roll out the pizza dough and cut out six circles with a diameter of 10 cm. Place on a baking tray lined with baking paper. Season the tomato sauce with salt, pepper, and chili powder and spread it lukewarm onto the dough pieces. Top with the mozzarella and bake in the hot oven on the lowest rack for 10-12 minutes. Wash the arugula, shake it dry, and tear it into small pieces. Use a vegetable peeler to shave the Parmesan into thin shavings and spread it on the pizzas along with the arugula. If using homemade pizza dough, it is recommended to make it the evening before. To do this, combine flour, yeast, salt, water, and oil in a large bowl until you have a smooth dough. This works best with the dough hook on a hand mixer. Knead until the dough pulls away from the sides of the bowl. Cover the bowl tightly and refrigerate overnight. The next day, remove the dough from the refrigerator an hour before use and let it come to room temperature. Knead the dough thoroughly by hand and roll it out again. Then continue as described above.