Whole Wheat Pizza with Ricotta and Arugula

Ingredients

• 1 cube yeast
• 1 pinch sugar
• 400 g whole wheat flour
• Salt
• 600 g tomatoes
• 8 silver onions
• 200 g yellow bell peppers
• 200 g red bell peppers
• 100 g mushrooms
• 7 tbsp olive oil
• 150 g artichoke hearts (drained weight, jar)
• 300 g ricotta
• 40 g pine nuts
• 2 stems oregano
• 150 g arugula
• Pepper

Instructions

1. 1.

   Crush the yeast and dissolve it with 1 pinch of sugar in 50 ml lukewarm water. Mix flour with 2 tsp salt, put into a bowl, make a well in the center and pour in the yeast mixture. Sprinkle some flour on top and let rise covered for 15 minutes.

2. 2.

   Add 200 ml lukewarm water and knead by hand until smooth. Shape into a ball, cover and leave to rise in a warm place for 1 hour.

3. 3.

   Meanwhile blanch tomatoes, cool them, peel, core and dice the flesh. Peel silver onions and halve them. Wash bell peppers and halve them, remove seeds and white membranes. Clean mushrooms and cut as desired. Place onions with peppers and mushrooms on a sheet, drizzle with 2 tbsp olive oil and toss. Roast in preheated oven at 250 °C (220 °C fan; gas: highest setting) on the upper rack for 10–15 minutes until the pepper skins blister and brown. Remove, cover with a damp kitchen towel, peel off the skins, dice the flesh.

4. 4.

   After resting, knead dough again vigorously and incorporate remaining olive oil. Roll out on lightly floured surface, place on parchment-lined tray, lift up a small edge. Spread grilled vegetables, tomatoes, artichoke hearts and ricotta on top, sprinkle pine nuts, and bake in preheated oven at the same temperature on the lower rack for 25–35 minutes.

5. 5.

   Meanwhile wash oregano and arugula, shake dry, finely chop oregano leaves, remove stems from arugula.

6. 6.

   Season pizza generously with salt and pepper, scatter oregano over it and top with arugula.