- Prep Time5 min
- Cook Time12 min
- Total Time17 min
INGREDIENTS
For 4 pizzas
- 500 g flour
- 10 g fresh yeast
- 300 ml cold water
- Spices salt
For the sauce
- 500 ml strained tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- Spices salt, pepper
As a topping
- 25 g pine nuts
- 60 g arugula
- 89 g bedda Grated Gouda Style
- Olive oil
- Spices pepper
INSTRUCTIONS
For the pizza dough, pour 300 ml of cold water into a bowl. Crumble the yeast into the water and let it dissolve. Add flour, salt and a pinch of sugar. Knead the dough well either with your hands or with a mixer. Then form into a smooth ball. Then place the dough in a bowl and cover. Leave to rise at room temperature for 1 hour.
In the meantime, put the strained tomatoes in a pot with the tomato paste. Season with salt, pepper and a little sugar. Add a bay leaf and let the sauce boil down slightly.
Lightly toast the pine nuts in a pan.
Wash the arugula, place in a sieve and drain well.
Place the dough on a floured work surface and knead lightly. Divide into 4 pieces of equal size. Again form into balls and let rest again for 20 minutes.
Then roll out into round patties about 24 cm in diameter and place on baking paper.
Brush dough patties with tomato sauce and carefully pull them onto a baking sheet with the baking paper.
Bake in oven preheated to 250 degrees for about 12 minutes. 3 minutes before the end of cooking sprinkle the pizza with bedda Grated Gouda Style.
Spread the pine nuts and arugula on the pizzas. Drizzle with a little olive oil and season with ground pepper.
