Pizza Rings with Arugula and Tomatoes

Ingredients

• 500 g spelt flour type 1050
• 1 cube yeast (42 g)
• 1 tbsp salt
• 1 tbsp whole grain sugar
• 5 tbsp olive oil
• 450 g mushrooms
• 1 tbsp butter
• 2 onions
• 30 g chopped parsley
• dried oregano
• a pinch of salt
• pepper from the grinder
• 150 g grated Gouda cheese
• 250 g Cherry Tomatoes
• 150 g arugula

Instructions

1. 1.

   For the dough, combine flour with yeast, 1 tbsp salt, whole grain sugar, 4 tbsp olive oil and about 200 ml lukewarm water using a hand mixer’s kneading attachments to form a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour until doubled in volume.

2. 2.

   For the topping, clean the mushrooms. Heat butter in a pan and sauté the mushrooms for about 2 minutes until they collapse. Peel and finely dice the onions.

3. 3.

   After the resting period, knead the dough again and roll it out into a rectangle about 1 cm thick using a little flour. Brush the dough with remaining olive oil and spread the mushrooms evenly over it. Sprinkle with chopped onions and parsley. Season with dried oregano, salt, and pepper from the grinder. Scatter grated cheese on top and tightly roll the dough into a log. Slice into 2–3 cm thick rings and place them on a parchment-lined baking sheet. Bake in a preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for about 25 minutes. Remove and serve hot with arugula and cherry tomatoes.