Recipes > Pizza > Mozzarella and salad rocket (arugula) pizza
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Mozzarella and salad rocket (arugula) pizza
Preparation time: 20 minutes
Cooking time: 10 minutes
For 4 people
Ingredients
For the dough
- 250g of flour
- 5 cl of olive oil
- 20 cl of warm water
- 2 pinches of table salt
- 20g of baker's yeast or Briochin yeast
For the topping
- 10 cl of tomato sauce
- 2 tomatoes
- 2 cow mozzarella cheeses
- Black olives to taste
- Olive oil to taste
- Salad rocket (arugula) to taste
Preparation
For the dough
- Light the barbecue grill and close the hood (Temperature = 250°C)
- To prepare the leaven, dissolve the yeast in the warm water and add a spoonful of flour. Let rise for 10 minutes.
- Pour the flour into a bowl, make a pit in the centre, then add the salt, oil and yeast.
- Mix together well, then kneed and stretch the dough for about ten minutes.
- When it is flexible, allow the dough to stand in a floured bowl covered with a cloth, in a place that is at a temperature of 25°C. It should double in volume.
- Fold the dough over itself and then place it on the floured work surface to roll it out with a rolling pin. Give it a 5mm thick disk shape.
- Lightly flour the pizza baking tray and place the dough on it.
- Pre-cook the dough for 5 minutes closing the hood; the dough should become white.
For the pizza
- Slice the mozzarella and the tomatoes (remove the seeds).
- Spread a thin layer of tomato sauce over the dough, place the slices of tomato and mozzarella cheese on top, then drizzle with olive oil.
- Close the hood and bake for 4 to 5 minutes.
- Remove the pizza and then add the olives and salad rocket (arugula).
Chef’s tip
- The yeast must not be mixed with the salt.
- You can add fresh thyme or sage to the dough.
- To add a little taste to the tomato sauce, you can sauté 2 cloves of fresh garlic in a pan with a little olive oil on low heat. Then add the tomato pulp (400 g packet) together with a tablespoonful of caster sugar and add salt. Cook 15 minutes over low heat and mix everything together.
- Mozzarella di Buffala does not withstand heat shocks well, it becomes elastic.