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🍕 Crispy Pizza with Parma Ham and Arugula

913 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast (21 g)
• 1 pinch sugar
• 350 g flour
• 3 tbsp olive oil
• 1 tsp salt
• 400 g mozzarella
• 400 g cherry tomatoes
• olive oil
• 150 g arugula
• 150 g Parma ham
• 40 g pine nuts
• salt
• pepper (from the mill)

Instructions

1. 1. Crumble the yeast into a large bowl.
2. 2. Mix the yeast with the sugar and about 175 milliliters of lukewarm water until a smooth mixture forms.
3. 3. Add the flour, the olive oil, and the salt to the yeast mixture.
4. 4. Knead everything into a smooth dough.
5. 5. Let the dough rise, covered, in a warm place for about 1 hour.
6. 6. Preheat the oven to 240 degrees Celsius with fan (convection).
7. 7. Place a baking sheet in the oven to heat up along with it.
8. 8. Divide the dough into 4 equal parts and shape them into balls.
9. 9. Dust some flour onto your work surface.
10. 10. Roll out each dough ball into a round flatbread.
11. 11. Place the dough bases on baking paper.
12. 12. Slice the mozzarella cheese.
13. 13. Wash the tomatoes thoroughly.
14. 14. Halve the washed tomatoes.
15. 15. Top the dough bases with the mozzarella slices.
16. 16. Distribute the tomato halves over the cheese.
17. 17. Drizzle the pizzas with a little olive oil.
18. 18. Carefully remove the hot baking sheet from the oven.
19. 19. Place the topped pizzas onto the hot baking sheet.
20. 20. Slide the tray back into the oven.
21. 21. Bake the pizzas for 10 to 15 minutes until they are golden brown.
22. 22. Meanwhile, wash the arugula.
23. 23. Remove the tough stems from the arugula.
24. 24. Dry the arugula thoroughly.
25. 25. Take the finished pizzas out of the oven.
26. 26. Top the hot pizzas with the Parma ham.
27. 27. Distribute the arugula over the pizzas.
28. 28. Sprinkle the pine nuts over the top.
29. 29. Season the pizzas finally with a little salt and pepper.
30. 30. Serve the pizzas immediately.

Nutrition per serving

• kcal: 913
• Protein: 42 g · Fett/Fat: 51 g · Carbs: 72 g