Prepare the dough: put the three types of flour in a bowl and mix. Crumble the yeast and add lukewarm water. Knead the ingredients with the dough hook for 10 minutes, ideally set a kitchen clock. Add salt and 25 ml rapeseed oil to the dough and knead everything for another 5 minutes.

Put the soft, slightly sticky dough in a mixing bowl with a lid and close. Let rest in the refrigerator for 2880 minutes.

Make the pesto: Puree the rocket 100 g cashew nuts, Parmesan, 80ml rapeseed oil, salt and pepper with a blender. Pour the pesto into glasses.

Form the dough: Line a baking sheet with baking paper, cut the dough in half and place a little space between them on the prepared baking paper, form two flat cakes with the floured fingertips. Brush each dough flat with a little rapeseed oil. Cover and leave to rest for 15 minutes, then preheat the oven to 230 degrees.

Clean arugula 10 g. Wash cherry tomatoes and cut in half. Place pizza tomatoes on the flatbreads and spread. Bake the baking tray in a hot oven for about 20-25 minutes. Serve hot, garnished with mozzarella minis, cherry tomatoes, some pesto from the glass and rocket.