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pizza w/ toppings
Prep Time20 mins
Cook Time30 mins
Servings: 1 pizza for 2 or 4
ingredients:
  • 1 pizza crust (round 25 - 30 cm)
  • 400 g Italian tomato pulp (1 can)
  • 70 g Italian tomato purée (1 can)
  • 2 tbsp olive oil
  • a pinch of sugar or honey
  • 1 tsp dried Mediterranean herbs
  • salt & pepper (to taste)
  • 100 g burrata (1 piece)
  • 40 g grated parmesan
for the toppings:
  • 50 g prosciutto di Parma (finely sliced)
  • a handful fresh arugula (about 25 g)
how to:
  • Prepare the pizza crust according to the instruction.
  • Line a baking tray w/ baking parchment & roll out the pizza crust.
  • Drain the tomato pulp.
  • Whisk together tomato purée, dried herbs & olive oil. Add the drained tomato pulp & mix. Add some sugar or honey as well as salt & pepper to taste.
  • Grate the parmesan.
  • Tear apart the burrata.
  • Distribute the tomato mess all over the pizza crust.
  • Add the burrata as well as the grated parmesan.
  • Let it bake in the oven at 180° C w/ fan for about 25-30 min.
  • In the meantime: tear apart the prosciutto & clean the arugula. If necessary break up the arugula.
  • As soon as the pizza is ready add the arugula & the prosciutto on top.
  • Serve immediately.
Notes
Servings: It's 1 pizza - for 2 persons as a main & for 4 persons as a starter.
Pizza crust: You may start from the scratch - in this case allow the yeast to work for about 60 min until the pizza crust is ready to be covered w/ the tomato mess. (This time is not included.)
You may also rely on a ready-to-go flour-yeast-mix which is fine w/ some warm water & some kneading within some minutes. 
Or you may buy a ready-to-oven pizza crust at your trusted food store.
Tomato pulp: There is a lot of water in the can. For the sake of the pizza crust let it go by help of a sieve.
Dried herbs: You may rely on oregano or thyme, you may also use a mix of the classic Mediterranean herbs e. g. like herbs of Provence.
Prosciutto: You may use any Italian finely sliced prosciutto - if di Parma, if San Daniele, if South-Tyrolean bacon ...