Fresh mozzarella and arugula pizza

There is nothing better for a casual dinner than a homemade pizza. In fact, for Italians, the most important thing about a pizza is not the filling, but the dough, which is why their most popular pizza is the margarita, a pizza where its dough stands out above anything else.

Today we are not going to make a margarita pizza, although the dough is going to have its leading role since we will add most of the ingredients raw.

Ingredients

For 2 pizzas:

  • 375 g of wheat flour
  • 245 ml of warm water
  • 1/2 tablespoons of salt
  • 6 g dry baker's yeast
  • 1/2 tsp brown sugar

For the filling:

  • 6 tablespoons of crushed tomato
  • Salt
  • extra virgin olive oil
  • fresh arugula
  • 1 fresh mozzarella
  • 50g grated mozzarella

Preparation

  1. We put the yeast together with the sugar in the warm water, stir and reserve for 5 minutes.
  2. Mix the salt together with the flour, then add the water and mix well. If we have a kneading robot, we knead for 5 minutes, if we do it by hand we do it for 10 minutes.
  3. Make a couple of balls with the dough and let it rest for a couple of hours covered with a clean cloth.
  4. Stretch with your hand on a floured surface, trying to form a round pizza. We paint with a brush with olive oil the bottom of a round grill Smooth Efficient Iron. Stretch the dough on this, trying to reach the edge of the grill.
  5. Preheat the oven to 250ºC.
  6. Brush the surface of the pizza with tomato without reaching the edge. Add a pinch of salt and a splash of extra virgin olive oil and sprinkle with a little grated mozzarella.
  7. Bake for 10 minutes or until the edges are lightly browned in the bottom of the oven. We remove from the oven and finish stuffing with a handful of arugula and fresh mozzarella broken with our hands.

Photos and recipe by MJ .

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