Pizza Margherita with Prosciutto and Arugula
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 424 kcal | (20 %) | ||
| Protein | 17.8 g | (18 %) | ||
| Fat | 23.3 g | (20 %) | ||
| Carbohydrates | 36 g | (24 %) |
Ingredients
- For the dough
- 1 pkg Baking mix (Pizza flour)
- 230 milliliters lukewarm water
- 5 Tbsps olive oil
- For the topping
- 250 milliliters pureed Tomatoes
- 3 Tbsps Tomato paste
- Salt freshly ground pepper
- pizza seasoning
- 150 grams Mozzarella
- 100 grams Gouda
- 1 bunch Arugula
- 2 Tbsps Basil pesto
- 4 Tbsps olive oil
- 100 grams Prosciutto
- 80 grams Parmesan
Preparation steps
For the dough: Mix baking mix with water and olive oil according to package instructions and knead into a smooth dough.
Roll out dough around on an appropriately large piece of baking paper. Place on a baking sheet and prick dough several times with a fork.
For the topping: Combine tomato puree with tomato paste, season with salt, pepper and pizza seasoning to taste. Spread dough with tomato mixture. Drain mozzarella and cut into slices. Cut gouda into strips. Arrange cheese on top of tomato mixture. Bake in preheated oven at 225°C (gas mark 4-5, fan oven 200°C) (approximately 425°F) for about 20 minutes.
Rinse, and spin dry arugula. Combine pesto with olive oil.
Spread pizza with prosciutto and arugula, drizzle with pesto oil and Grate Parmesan over. Serve immediately.
