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tomato mess, cheese, arugula ... pizza!
Prep Time1 hr 40 mins
Cook Time20 mins
Servings: 2
for the dough:
  • 175 g all-purpose flour
  • ½ packet dry yeast (about 3.5 g)
  • ½ tsp salt
  • 90 ml lukewarm water
  • 3 tbsp olive oil
for the topping:
  • 1 can Italian tomato pulp (about 400 g)
  • 2 tbsp olive oil
  • 1 buffalo mozzarella (about 125 g)
  • 3 tbsp grated pecorino
  • 1 handful arugula
  • fresh oregano (some leaves)
  • salt & pepper (to taste)
  • handheld electric mixer
how to...
  • Put all the ingredients for the yeast dough in a bowl and mix w/ a handheld electric mixer undtil well combined.
  • Knead w/ your hands - knead thoroughly & form a ball.
  • Cover the bowl w/ a tea towel & put the bowl in the oven. Heat the oven up for 2-3 min (at about 50° C) - then stop heating & leave the yeast dough alone. Let it chill in the cosy warmth for about 60 min.
  • In the meantime pluck some oregano leaves & mince them. You need about ½ - 1 tbsp minced oregano.
  • Mix the tomato pulp, the olive oil & the minced oregano; add salt & pepper to taste. Set aside.
  • Cut the buffalo mozzarella into thin slices. Set aside.
  • Grate the pecorino ½or rely on some grated leftovers in your fridge from the last Italian pasta dish. Set aside.
  • Clean & trim the arugula. Chop the arugula roughly, however, leave some arugula for decoration. Set aside.
  • After about 60 min the yeast dough ball has - at least - doubled its size. Knead into a flat disk & roll out on baking parchment into a almost round or more oval pizza crust.
  • Put the mess on a baking tray & return it to the warm oven for about 20-30 min. The dough will rise a little & get totally fluffy.
  • Preheat the oven to 250° C after having removed the pizza crust.
  • Add about 50% up to 75% of the tomato pulp mess & distribute evenly.
  • Add the grated pecorino resp. parmesan & distribute evenly.
  • Add the chopped arugula & distribute evenly.
  • Add the slices of buffalo mozzarella & distribute evenly.
  • Put the pizza into the preheated oven & reduce the temparature to 175° C w/ fan on.
  • Bake for about 20 min.
  • Scatter the last of the arugula all over the pizza.
Servings: It is 1 pizza to be shared between 2 people. (However, you need not sharing ...)
Prep Time: Chilling time for the yeast dough included!
Tomato pulp: You'll need about 200 - 300 g for the pizza crust. Store the rest in the fridge for use ... w/ pasta.
Fresh oregano: You may also use dried oregano (about ½ tsp).