Tomato Pizza with ham

Name: Tomato Pizza with ham
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Flour; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 1/2 cube (21 g) fresh yeast (alternatively 1 packet of dry yeast); 1 collar Rocket; 100 g red and yellow cherry tomatoes; 100 g Tomato sauce with herbs (package); 100 g grated gouda cheese; 8 discs (10 g each) Parma ham; 7-10 Tbsp Flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Flour
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
1/2 cube (21 g) fresh yeast (alternatively 1 packet of dry yeast)
1 collar Rocket
100 g red and yellow cherry tomatoes
100 g Tomato sauce with herbs (package)
100 g grated gouda cheese
8 discs (10 g each) Parma ham
7-10 Tbsp Flour
baking paper

Directions

1
Put flour, 1/2 teaspoon salt and olive oil in a mixing bowl. Dissolve yeast in 150 ml lukewarm water, add and knead everything first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Knead the pizza dough again slightly and quarter it. Roll out the dough pieces on a floured work surface into 4 oval pizza tongues and place them on 2 baking trays lined with baking paper. Cover and leave to rise in a warm place for another 15 minutes.
2
Wash the rocket and dab dry. Wash tomatoes, dab dry and cut in half. Spread tomato sauce and cherry tomatoes on the pizza tongues and sprinkle with cheese. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Cover the 2nd baking tray during the waiting time and refrigerate if necessary. Cover finished pizzas with rocket and Parma ham
3
40 minutes waiting time