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Ingredients
Arugula and Cherry Tomato Pizza with Parmesan
- For the pizza bases
- 370 grams Quark
- 11 Tbsps olive oil
- 6 Tbsps milk
- 3 eggs
- salt
- 600 grams Pastry flour
- 1 packet Baking powder
- For the topping
- 2 bunches Arugula (100 g each)
- 80 grams Wild garlic
- 80 grams Basil
- 80 grams parsley
- 2 peeled garlic cloves
- 100 grams freshly grated Parmesan
- 50 grams roasted Pine nuts
- 350 milliliters olive oil
- freshly ground peppers
- Also
- Pastry flour (for working)
- Fat (for greasing)
- 600 grams Cherry tomatoes
- Parmesan (for garnish)
For the pizza bases, combine all the ingredients in a bowl and process with the dough hook of the electric hand mixer until smooth. With floured hands, divide into 4 equal portions and shape into balls. Leave to rest for 30 minutes in the refrigerator.
Preheat the oven to 180°C (approximately 350ºF).
For the topping, rinse the arugula and herbs and shake dry. Put some arugula aside.
Combine all the other herbs with the remaining arugula, garlic, Parmesan, pine nuts and oil in a blender and purée. Season with salt and pepper.
Roll out the dough balls on a lightly floured surface. Grease the pizza pans and place the pizza bases inside. Cover with parchment paper and pre-bake for about 15 minutes.
Rinse and halve the tomatoes. Take the dough out of the oven and spread the herb pesto and tomatoes on it. Bake for a further 20 minutes.
Arrange the remaining arugula and Parmesan shavings on the finished pizzas and serve cut into pieces.