Pizza with Ham

Mix flour with dry yeast in a mixing bowl. Add salt, olive oil and water and mix thoroughly with the dough hook of an electric mixer. Knead into a smooth dough that detaches from the edge of the bowl. If necessary, add 2 tablespoons of water. Cover and let rest in a warm place for about 45 minutes.

For topping, cook tomatoes and tomato paste for 3 minutes over stove, add salt and pepper to taste and let cool.

Knead dough on a floured surface, divide into 2 parts, roll each half into a thin round and place onto 2 oiled baking sheets.

Sprinkle pizza dough with 2 tablespoons oil, spread tomato mixture on top and sprinkle with parmesan.

Bake in a preheated oven at 250°C (approximately 475°F) one at a time for about 12–15 minutes. With a convection oven, bake both together at 220°C (approximately 425°F) and bake together.

Rinse arugula, shake dry and remove thick ribs.