Parmaschinken Pizza with Arugula

Ingredients

• 2 small onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 500 g cherry tomatoes
• Salt
• Pepper
• sugar
• 100 g arugula (1 bunch)
• 250 g mozzarella
• 4 pizza bases
• flour (for handling)
• 4 tbsp Light pesto
• 100 g Parma ham (thinly sliced)

Instructions

1. 1.

   Peel and finely chop the onions. Peel the garlic and slice into thin rounds.

2. 2.

   Heat olive oil in a small pot or pan. Sauté the onions and garlic over medium heat for 2-3 minutes until translucent.

3. 3.

   Wash the tomatoes and add them to the onions, cover and simmer over medium heat for 10-12 minutes. Season with salt, pepper and a pinch of sugar.

4. 4.

   Wash the arugula and dry by spinning.

5. 5.

   Drain the mozzarella well and cut into small pieces.

6. 6.

   Divide homemade pizza dough on a floured surface into quarters and roll out into about 1 cm thick bases. Prepare store‑bought dough according to the instructions for topping.

7. 7.

   Place two pizza bases on a lightly floured baking sheet. Spread 1 tbsp pesto over each base.

8. 8.

   Distribute tomatoes and mozzarella over the dough. Bake in a preheated oven at 240 °C (220 °C fan, gas 4–5) on the lowest rack for 17–20 minutes, twice if necessary.

9. 9.

   Meanwhile slice the ham into wide strips. Arrange ham and arugula over the baked pizzas and serve immediately.