Ham and Cheese Pizza
- For the dough
- 10 grams fresh Yeast
- 300 grams Pastry flour
- 100 grams Semolina flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- Pastry flour (for work surface)
For the dough: crumble yeast and dissolve in 50 ml (approximately 1/5 cup) of lukewarm water. Mix flour with semolina salt, make a well in the center and add yeast to the well, dust with flour and let rise, covered, for about 15 minutes in a warm place. Add olive oil and about 100-130 ml (apprixumately 2/5-3/5 cup) of lukewarm water and knead to a smooth dough. Shape into a ball and let rise, covered, for about 1 hour in a warm place.
Place two baking sheets into preheated oven at 220°C (approximately 425°F).
Knead dough vigorously, adding more flour if needed. Divide dough into four parts and roll out on a well-floured surface into thin circles. Place onto hot baking sheets and bake for about 12-15 minutes or until crispy.
For the topping: rinse tomatoes and cut into slices, halve cherry tomatoes. Cut goat cheese into slices. Rinse arugula and shake dry. Remove pizzas from the oven, spread each with 1-2 tablespoons of green pesto and top with ham, tomatoes, cheese and arugula. Season with salt and pepper and drizzle with olive oil. Serve.