Pizza with Arugula and Bresaola
Crumble yeast and mix with 125 ml (approximately 1/2 cup) lukewarm water in a large bowl. Add flour, ½ teaspoon salt and 2 tablespoons olive oil and knead with dough hook of mixer until smooth. Cover and let rise in a warm place, 25-30 minutes. Heat diced tomatoes in a pan and bring to a boil for 3-5 minutes. Season with salt, pepper and oregano. Cut mozzarella into slices. On lightly floured surface roll out dough in a circle, about 24 cm (approximately 10 inches) diameter. Line greased pizza pan with dough.
Spread tomato mixture spread over dough and top with mozzarella. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), 15-20 minutes. Rinse arugula, spin dry and chop coarsely. Rinse cherry tomatoes and halve. Mix arugula, tomatoes and parmesan in a bowl and season with pepper. Remove pizza crust from oven and spread evenly with bresaola slices. Spread arugula and tomato mixture on top and drizzle with remaining olive oil. Bake for an additional 10 minutes. Cut in pieces and serve immediately.