Pizza with Tomatoes and Arugula

Ingredients

• 10 g fresh yeast
• 200 g flour (and a little extra for the work surface)
• 150 g wheat semolina
• 1 tsp salt
• 4 tomatoes
• 125 g mozzarella
• 3 tbsp pine nuts
• 3 tbsp red pesto
• 25 black olives (with pits)
• 12 arugula leaves
• Pepper (ground freshly)

Instructions

1. 1.

   Crush the yeast and dissolve it in 50 ml lukewarm water. In a bowl mix flour, semolina and salt, create a well and pour in the yeast mixture. Add 120–150 ml lukewarm water, knead with hands into a smooth dough, adding more water if needed. Shape the dough into a ball, place it in the bowl, cover and let rise for 1 hour in a warm spot.

2. 2.

   Meanwhile wash the tomatoes, pat dry and slice them. Drain the mozzarella and cut into slices. Toast pine nuts in a dry pan until golden brown and set aside.

3. 3.

   After the rest period knead the dough vigorously, add more flour or water if necessary, divide into 4 portions and roll each onto a lightly floured surface into pizza bases. Place on a baking sheet lined with parchment paper at intervals.

4. 4.

   Spread pesto over the bases, arrange tomatoes and mozzarella on top. Scatter olives and sprinkle pine nuts.

5. 5.

   Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 12–15 minutes.

6. 6.

   While baking wash arugula and shake dry. Sprinkle finished pizzas with arugula and season with freshly ground pepper.