Monday, September 28, 2009

Pizza Margherita with arugula

Hey to all my dear readers on this Monday. Hope you all had a nice and relaxing weekend. So Navratri is over and that means back to normal cooking. The first thing we were craving after the fasting time was pizza, so I made some today and it was too good. Pizza Margherita is actually made with basil instead of arugula, but I didn't have some at home and found arugula to be a good alternative.
Wishing you all a very nice day and good start into the week.
Makes 1 large pizza (17x11 inches).


For the dough:
- 2 ½ cups unbleached white flour
- 3 Tbsp. Olive oil
- ½ Tbsp. Active-dry yeast
- 1 Tbsp. Brown sugar
- 1 Tsp. Salt
- about ¾ cup lukewarm water

For topping:
- 2 generous Tbsp. Tomato paste
- 2 Tbsp. Olive oil
- 4-5 Tbsp. Water
- ½ Tsp. Oregano
- Salt to taste
- Black pepper to taste
- 1 large tomato, sliced
- 1 mozzarella cheese, sliced
- ½ cup black olives
- Handful fresh arugula leaves, chopped


For the dough mix flour with yeast, sugar, salt and olive oil in a bowl. Step by step add the water and knead with your hands until you have a smooth, elastic dough. It should not be sticky. If your dough is too dry add more water, if sticky add some more flour. Cover the bowl and let the dough rise in a warm place until doubled in size. Then knead again well.
Preheat oven to 400 F and grease a baking sheet. I used 17x11 inches.
For the topping mix tomato paste with 4-5 Tbsp. water and olive oil. Add salt, black pepper and oregano.
Roll out the dough on a smooth surface and place onto the baking sheet. Cover bottom and sides. Now spread the tomato paste mixture evenly on top. Distribute tomato slices, mozzarella slices and olives over the pizza. Bake in the oven for about 20 minutes. Remove from baking sheet and distribute the arugula leaves on top. Serve.
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