- For the dough
- ½ cube Yeast (about 21 g)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 tablespoons olive oil
- 1 teaspoon salt
- olive oil (for greasing)
For the dough: Crumble the yeast into a bowl and stir with the sugar and about 200 ml (approximately 3/4 cup) lukewarm water. Add the flour, olive oil and salt and knead into a smooth dough. Cover and let rise for about 1 hour in a warm place.
Preheat the oven to 220°C (approximately 425°F) on the convection setting.
Divide the dough into 4 balls, dust with a little flour and roll out to about 22 cm (approximately 9 inches) in diameter. Leave the edge a little thicker for the crust and place onto oiled pizza pans.
Blanch half of the tomatoes. Peel, quarter, core and dice finely. Stir in the tomato paste and season with salt and pepper. Spread on the pizza dough leaving the crust. Rinse the remaining tomatoes and cut into slices. Arrange on the pizzas on top of the tomato sauce. Cut the mozzarella into thin slices and arrange on the pizzas and drizzle with the olive oil.
Bake for 15-20 minutes until almost done. Rinse the arugula and tear into smaller pieces. Sprinkle on the pizzas and bake for about 5 minutes more until golden brown. Cool briefly, cut into slices and serve.