Italian pizza with arugula

Name: Italian pizza with arugula
Total time: 125 min
Yield: 2 Portions
Ingredients: 500g Wheat flour (Type 700); 7g Dried yeast (1 packet); 15g Salt; 325g lukewarm water; 150g chopped tomatoes; 1tbsp Little Italy; 2tbsp olive oil; 100g Mini mozzarella or grated mozzarella; possibly dried tomatoes (preserved in oil), cut into strips, or olives, Parma ham; 50g arugula; 2tbsp grated Parmesan; 1tsp Balsamico cream; Fresh basil leaves (for garnishing)

120—125 Min

NoveltiesLittle Italy

A crispy base, a savoury tomato sauce, melt-in-the-mouth mozzarella and fresh rocket – this Italian pizza brings that authentic trattoria atmosphere right into your home! Tastes best with our Little Italy spice mix.

Ingredients 2 Portions

For the dough (alternatively: use ready-made pizza dough):
- 500 gWheat flour (Type 700)
- 7 gDried yeast (1 packet)
- 15 gSalt
- 325 glukewarm water
For the sauce:
- 150 gchopped tomatoes
- 1 tbspLittle Italy
- 2 tbspolive oil
For the topping:
- 100 gMini mozzarella or grated mozzarella
- possibly dried tomatoes (preserved in oil), cut into strips, or olives, Parma ham
- 50 garugula
- 2 tbspgrated Parmesan
- 1 tspBalsamico cream
- Fresh basil leaves (for garnishing)

Preparation

1
Prepare the dough:
Mix the flour, dried yeast and lukewarm water in a bowl. Add the salt and knead everything into a smooth dough.
Cover the dough and leave it in a warm place to rise until it has doubled in volume. This takes approx. 60–90 mins.
Divide into two equal portions, shape into balls, cover and leave to rise for a further 30 mins.
Alternatively, use ready-made pizza dough to save time.
2
Make the sauce:
Mix the tomato purée with Kotányi Little Italy and olive oil in a small bowl.
3
Preparing the pizza:
Preheat the oven to 250 °C (fan). It is best to use a pizza stone.
Roll out the dough thinly on a floured surface and place it on a sheet of baking paper.
4
Topping the pizza:
Spread the tomato sauce over the pizza bases.
Spread the mozzarella evenly over the top and top with the sun-dried tomatoes.
5
Baking:
Bake the pizzas in a preheated oven for 10–12 minutes, until the cheese has melted and the crust is golden brown.
6
Add fresh toppings:
Once baked, top the pizzas with fresh rocket, grated Parmesan and basil leaves.
Optionally, drizzle with balsamic cream.

Hint:
You can get creative with this pizza: add olives, artichokes or fresh mushrooms as you like.