- For the dough
- 375 grams Pastry flour
- 20 grams Yeast
- 200 milliliters lukewarm Water
- 4 tablespoons Vegetable oil
- ½ teaspoon Salt
- For the topping
- 500 grams Potatoes
- 1 large Yellow onion
- 6 tablespoons Tomato paste
- 4 tablespoons Pesto (prepared or from a jar)
- 80 grams grated Emmentaler cheese
- 60 grated Parmesan
- 80 grams Arugula
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.
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.
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.