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Mozzarella and salad rocket (arugula) pizza
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Mozzarella and salad rocket (arugula) pizza
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This dish was cooked using:
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.


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