Pizza Tomato – Arugula

Summary

Ingredients

For the dough:

• 800 g wheat flour, type 550
• 200 g semolina (durum wheat semolina) or wheat flour type 550
• 1 tablespoon, leveled sea salt, fine
• 2 packs dry yeast or 1 cube fresh yeast
• 1 tablespoon sugar, finer brown
• 650 ml water, lukewarm

For covering:

• 2 cans tomato (s), pizza tomatoes
• some pizza seasoning
• 1 bunch rocket, approx. 200g
• 0.5 ½ bunch parsley
• 0.5 ½ bunch basil
• 2 cloves garlic, crushed
• 400 g cherry tomato (s)
• 500 g mozzarella, rated
• some parmesan, grated

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Instructions

1. Pile the flour, durum wheat semolina and salt on a clean work surface and press a 20 cm hollow in the middle. Stir the yeast and sugar into the water with a fork until both have dissolved. Let the mixture rest for about 15 minutes, then pour it into the well and gradually stir in the surrounding flour in a circle with a fork. When all of the flour has been incorporated, knead the dough vigorously with well-floured hands. After 10 minutes it should be smooth and elastic.
2. Dust the dough with flour and let rise at room temperature for about 30 minutes.
3. Roll out 6 small round or 3 large (square baking trays) pizza bases and spread the tomato sauce on top. Season with salt and pepper if necessary.
4. In the meantime, sort out the rocket and herbs, wash and shake dry. Put 1/2 handful of rocket aside, finely chop the parsley and basil.
5. Preheat the oven to 180 °.
6. Wash tomatoes and cut in half. Spread the chopped herb mixture, crushed garlic and tomatoes on the dough. Scatter the grated mozzarella and parmesan cheese on top.
7. Bake the pizza in the oven (convection 180-200 °) in 10 minutes. After baking, spread the remaining rocket stalks on top.