Arugula, Potato and Pesto Pizza

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Arugula, Potato and Pesto Pizza
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
For the dough
375 grams
20 grams
200 milliliters
lukewarm Water
4 tablespoons
½ teaspoon
For the topping
500 grams
1
6 tablespoons
4 tablespoons
Pesto (prepared or from a jar)
80 grams
60
grated Parmesan
80 grams

Preparation steps

1.

For the dough, stir flour and salt  in a bowl and form a well in the middle. Pour a little warm water into well and crumble yeast into water and mix until dough forms. Cover and let rise for about 15 minutes. Mix in oil and remaining water until dough is smooth and elastic. Cover and let rise fro about 20 minutes.

2.

For the topping, scrub potatoes and peel and rinse and cut into very thin slices. Peel onion and cut into very thin rings. Divide dough into four pieces and roll out each piece on a floured surface.

3.

Spread tomato paste and pesto over dough and sprinkle with cheese and place potato slices and onion rings over cheese and season with salt and pepper. Bake in a preheated oven at 220°C (approximately 425°F) for about 15 minutes. Sprinkle with parmesan cheese and bake for about 10 minutes. Rinse arugula and spin dry and remove hard stems. Serve pizza hot and sprinkle with arugula.