Summary

Ingredients

For the dough:

• 450 g flour
• water, lukewarm
• 1 pack dry yeast
• 1 pinch (s) salt, possibly more
• 1 tablespoon oil, possibly olive oil

For the sauce:

• 500 g tomato (s), passed
• some tomato paste
• 1 clove garlic
• sugar
• Balsamic vinegar
• 250 g tomato (s), fresh

For covering:

• 125 g rocket
• 100 g ham (Parma ham)
• 500 g cherry tomato (s) or date tomatoes
• 100 g parmesan in one piece
• basil
• Balsamic vinegar
• 2 cloves garlic
• salt and pepper
• sugar

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Instructions

1. For the dough: Mix the flour, dry yeast, salt and 1 tablespoon of oil together and use lukewarm water to form a smooth dough. Cover with a fresh tea towel and let rise in a warm, not drafty place for about 30 minutes.
2. While the dough is rising, prepare the tomato sauce: finely chop the garlic. Season the tomatoes with the tomato paste, garlic, a pinch of sugar, a dash of balsamic vinegar, salt and pepper. Remove the stem / stem from the 250 g fresh tomatoes and then cut into fine slices.
3. Prepare the bruschetta: Remove the stems from the small tomatoes, core them and chop them up nicely. Finely chop the 2 cloves of garlic and the basil and add to the tomatoes. Season the mixture with a dash of balsamic vinegar, a pinch of sugar, salt and pepper and let it steep.
4. Roll out the risen dough on a baking sheet lined with baking paper. If it sticks, just put enough flour on the surface and knead in if necessary. The bottom should be even and nice and thin! Simply cut off the excess (edge) dough and use it for (possibly filled) pizza rolls. Prick the dough with a fork.
5. Then brush with plenty of tomato sauce - it`s better to use too much than too little, otherwise it will be a very dry affair. Then cover the tomato sauce with the fresh tomato slices.
6. In the oven at 200 degrees for approx. 15-20 minutes - the pizza is ready when the dough is nice and crispy and the tomatoes are lightly seared.
7. While the pizza is baking in the oven, clean the arugula: clean, wash and spin dry. Grate the parmesan finely (with the kitchen grater) or roughly plane (peeler).
8. When the pizza is ready: Cut the pizza into pieces and top with slices of Parmesan, Parma ham, bruschetta and rocket.
9. This is a lukewarm pizza as it is not finished until it is baked. The rocket stays very crunchy, the ham fresh and, in combination with Parmesan and bruschetta, creates a real taste experience! The pizza is also much lighter and more digestible due to the small amount of cheese. Add a delicious glass of red wine or a good beer and the evening is saved.
10. The dough and tomato sauce specifications are approximate: If you roll out the dough very thinly like I do, you still have some left over and can, if necessary, roll out another sheet very thinly with dough and cover it with other things as you wish. Then you definitely need that amount of tomato sauce!
11. Or you can make pizza rolls with or without filling out of the leftover dough, which is always a welcome little snack: Simply fill with a little tomato sauce, cheese, salami, ham, etc. and bake. In any case, the topping is only enough for 1 sheet!