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🍕 Crispy Ham Pizza

485 kcal · 30 min · 4 servings

Ingredients

• 450 flour
• 1 packet dry yeast
• 200 ml lukewarm water
• 1 pinch salt
• 3 tbsp olive oil
• 1 can chopped tomatoes (420 g drained weight)
• 1 tbsp tomato paste
• salt
• pepper (from the mill)
• 40 g parmesan (freshly grated)
• olive oil
• 0.5 bunch arugula
• 60 g Parma ham (thin slices)

Instructions

1. 1. Mix the flour with the dry yeast in a large mixing bowl.
2. 2. Add the salt, olive oil, and water.
3. 3. Knead the dough thoroughly with the dough hooks of the electric mixer until it is smooth and pulls away from the sides of the bowl.
4. 4. If the dough seems too dry, add 1 to 2 tablespoons of water.
5. 5. Cover the bowl and let the dough rise in a warm place for about 45 minutes.
6. 6. Boil the tomatoes and tomato paste for 3 minutes.
7. 7. Season the tomato mixture with salt and pepper.
8. 8. Let the sauce cool down.
9. 9. Work the dough briefly on a lightly floured work surface.
10. 10. Divide the dough into two equal parts.
11. 11. Roll out the dough pieces thinly and roundly.
12. 12. Place the pizza bases on two baking sheets greased with oil.
13. 13. Brush each pizza base with 2 tablespoons of oil.
14. 14. Spread the cooled tomato mixture evenly over the pizza bases.
15. 15. Sprinkle Parmesan cheese over the tomato sauce.
16. 16. Preheat the oven to 250 degrees Celsius.
17. 17. Bake the pizzas one after the other in the preheated oven for about 12 to 15 minutes.
18. 18. Tip: If you use convection (fan) at 220 degrees Celsius, you can bake both pizzas at the same time.
19. 19. Wash the arugula thoroughly.
20. 20. Shake the arugula dry.
21. 21. Remove the thick stems (ribs) from the arugula.
22. 22. Top the finished pizzas with ham and fresh arugula.
23. 23. Serve the pizzas immediately.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 17 g · Carbs: 62 g