Pizza mit Rucola, Mozzarella und Parmaschinken

Name: Pizza mit Rucola, Mozzarella und Parmaschinken
Cook time: 55 min
Total time: 55 min
Yield: 1
Ingredients: 1/2 cube (21 g) Yeast; 1 TEASPOON Salt; 6 TABLESPOONS Olive oil; 350 g Flour; 150 g cherry tomatoes; 6 TABLESPOONS strained tomatoes; 7-10 Tbsp Java peppercorn; 300 g Mozzarella cheese; 70 g Rocket; 150 g Parma ham; 7-10 Tbsp Flour; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 1

1/2 cube (21 g) Yeast
1 TEASPOON Salt
6 TABLESPOONS Olive oil
350 g Flour
150 g cherry tomatoes
6 TABLESPOONS strained tomatoes
7-10 Tbsp Java peppercorn
300 g Mozzarella cheese
70 g Rocket
150 g Parma ham
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve the yeast in 200 ml of lukewarm water in a bowl. Mix with salt and 2 tablespoons of olive oil, first stir in portions of flour, then knead until a smooth dough ball is formed. Cover the yeast dough and let it rise in a warm place for about 20 minutes. In the meantime wash and halve the cherry tomatoes. Halve the dough. Roll out the dough halves one after the other on a floured work surface (30 cm Ø). Cover 2 baking trays with baking paper.
2
Place dough circles on top. Spread 3 tablespoons of tomato puree on each dough. Spread cherry tomatoes on top and season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. In the meantime cut the mozzarella into slices. Clean and wash the rocket, dab dry and pluck roughly. After baking, cover pizzas with slices of mozzarella, Parma ham and rocket salad, drizzle with 4 tablespoons of olive oil and sprinkle with coarse pepper