Small Pizzas with Arugula and Ham
Ingredients
- For dough
- ½ cube fresh Yeast
- ¼ tsp sugar
- 400 grams Pastry flour
- 1 tsp salt
- 4 Tbsps olive oil
- For topping
- 2 onions
- 5 garlic cloves
- 8 Tbsps olive oil
- 500 grams peeled whole Tomatoes (canned)
- 150 grams fresh button Mushroom
- 150 grams pitted Olives
- 2 balls Mozzarella (about 125 grams)
- 150 grams pickled Pepperoncini
- 1 Tbsp finely chopped fresh Basil
- salt
- freshly ground peppers
- 200 grams Mascarpone
- For garnish
- 1 bunch Arugula
- 150 grams thinly sliced Prosciutto (16 slices)
Preparation steps
For the dough, mix the yeast with the sugar and 200 ml (approximately 7 ounces) of lukewarm water. Pour flour into a bowl and whisk with the salt, then create a well in the center. Add yeast mixture and olive oil to the well and knead with the dough hook of an electric mixer (or by hand) to form an elastic dough. Cover and let rise in a warm place for about 45 minutes.
For the topping, Peel the onions and garlic, chop finely and saute in a pan with 4 tablespoons of olive oil. Add the tomatoes and let simmer 15 minutes.
Preheat the oven to 200°C (approximately 400°F). Rinse the mushrooms. Thinly slice the mushrooms, olives, mozzarella and pepperoncini. Mix the basil into the tomato sauce and season with salt and pepper. Transfer the dough to a floured surface and knead again vigorously, then shape into a log and divide into 16 portions.
Roll out on a floured surface into 16 small pizzas, place on a greased baking sheet and evenly spread the tomato mixture on top. Sprinkle the pizzas with mushrooms, pepperoncini and olives. Cover with the mozzarella and small dollops of mascarpone. Drizzle the pizzas with the remaining olive oil and bake for 20-25 minutes.
For garnish, Rinse the arugula, trim and spin dry. Wrap small arugula bundles with a slice of prosciutto. Place on the finished pizzas and serve.
