Pizza with mozzarella and arugula - fresh & aromatic
Preparation time: 20 minutes
Preparation time: 10 minutes
For 4 people
Ingredients
For the dough
- 250 g flour
- 50 ml olive oil
- 200 ml warm water
- 2 pinches of salt
- 20 g yeast or briochin yeast
For the topping
- 100 ml tomato sauce
- 2 tomatoes
- 2 buffalo mozzarella
- Black olives as desired
- Olive oil to taste
- Arugula as desired
preparation
- First, start the grill and close the lid (temperature = 250 °C). Now prepare the batter.
- To make the sourdough, dissolve the yeast in the warm water and then add a tablespoon of flour. Let the mixture rest for 10 minutes.
- Place the flour in a bowl and make a well in the center. Add the salt, oil, and yeast mixture. Mix well and knead the dough for 10 minutes until smooth. Once the dough is pliable enough, cover the bowl with a cloth and let it rise in a place at least 25°C until it has doubled in size.
- Roll out the risen dough on a floured surface into a circle, about 5mm thick. Dust the pizza stone with a little flour and place the dough on it. Now pre-bake the pizza base in the grill with the lid closed for about 5 minutes, until it turns golden.
For the topping:
- Slice the tomatoes and remove the seeds. Slice the mozzarella as well. Spread a thin layer of tomato sauce on the pizza base and arrange the mozzarella and tomato slices on top. Drizzle a few drops of olive oil over the pizza.
- Place the pizza on the grill with the pizza stone and close the lid. The pizza will be ready in about 4-5 minutes. Remove the pizza and arrange the olives and arugula on top.
Chef's tip
- The yeast must not be mixed with salt.
- You can also add fresh thyme or sage to the dough.
- To give the tomato sauce a little more flavor, sauté two fresh garlic cloves with a little olive oil over low heat. Then add the tomato sauce (400g pack) mixed with a tablespoon of caster sugar and a pinch of salt. Simmer over low heat for 15 minutes, then mix everything together.
- Buffalo mozzarella does not tolerate heat very well and melts.
