Pizza with Arugula

Ingredients

• 400 g spelt flour
• 2 tsp salt
• 0.5 cube yeast (21 g)
• 1 tsp whole grain sugar
• 2 tbsp olive oil (20 ml)
• 2 tbsp spelt flour (for working)
• 250 g mozzarella
• 8 tbsp passata
• Salt
• Pepper (freshly ground)
• 1 tbsp dried oregano
• 200 g fresh arugula
• 60 g Parmesan
• 1 tbsp olive oil (to drizzle)

Instructions

1. 1.

   Mix spelt flour with salt, form a mound and create a well. Break in the yeast and add whole grain sugar. Add about 80 ml lukewarm water to fill the well and let rest for 20 minutes. Then knead with the oil and about 100 ml lukewarm water into a smooth dough. If needed, add more lukewarm water. Cover the dough and leave it to rise in a warm, draft-free place for about 1 hour.

2. 2.

   Preheat oven to 220°C (convection 200°C; gas: level 3–4). Drain and grate mozzarella.

3. 3.

   Knead the dough well and divide into two parts. On a flour‑sprinkled work surface roll out each part into round pizza bases and place on baking trays. Spread each base with 4-5 tbsp passata and sprinkle with mozzarella. Season with salt, pepper and oregano. Bake in the oven for 15–20 minutes until golden brown.

4. 4.

   Wash arugula, spin dry and trim the tough stems. Remove pizzas from the oven, top with arugula and grate parmesan over them. Drizzle olive oil over the pizza with arugula and serve.