|280 g||all-purpose flour|
|7 g||dried yeast|
|150 ml||lukewarm water|
|20 ml||olive oil|
|250 ml||puréed tomatoes (canned)|
|125 g||Buffalo mozzarella|
|20 g||arugula leaves|
|100 g||Parma ham|
|flour for work surface|
For the dough, first mix flour, sugar, and salt. Dissolve the yeast in lukewarm water and roughly knead with the flour mixture.
Cover the dough with a kitchen towel and allow to rise in a warm place for approx. 1 - 2 hours, until it has doubled in size.
Next, sauté the onion and garlic in vegetable oil until translucent. Pour in the pureed tomatoes and season with sugar and a pinch of salt and pepper. Leave the sauce to reduce for approx. 5 – 7 min. on a low heat.
Preheat oven to 180°C/ 355°F. Next, roll out the dough to be approx. 0.5 cm thin and place on a lined baking tray.
Now, cut the mozzarella into slices and lay them evenly across the pizza. Then, bake the pizza in a preheated oven at 180°C/355°F for approx. 20 - 25 min. until golden brown.