Pizza Margherita with Arugula

Ingredients

• 1 Shallot
• 1 Garlic clove
• 1 EL olive oil
• 250 g chunky tomatoes (canned)
• 1 TL dried oregano
• Salt
• Cayenne pepper
• 20 g baker's yeast
• 400 g flour
• 1 TL salt
• 4 EL Olive oil
• 4 tomatoes
• 1 bundle arugula
• oil (for the baking sheet)
• flour (for the baking sheet)
• flour (for working)
• Salt
• pepper (from grinder)
• 2 Mozzarella balls
• 4 EL Olive oil

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Sauté in hot oil, add tomatoes and simmer for about 15 minutes until reduced. Season with oregano, salt, and pepper; let cool. Dissolve yeast in 200 ml lukewarm water, then knead with flour, salt, and olive oil into a smooth dough. Adjust with more or less water or flour if needed. Cover the dough with plastic wrap and let rise in a warm place for about 1 hour. Preheat oven to 220°C (428°F) with both lower and upper heat.

2. 2.

   Wash and dry the arugula, removing thick stems. Brush baking sheets with oil and dust with flour. Divide dough into four pieces, roll each on floured surface into circles, and line the sheets. Spread tomato sauce over the dough. Slice tomatoes, remove stems, and arrange on pizza. Season lightly with salt and pepper, drizzle olive oil. Slice mozzarella and place atop tomatoes. Bake in preheated oven for 25-30 minutes until golden brown. Serve garnished with arugula.