Pizza with Prosciutto and Arugula
- For the dough
- 200 grams Whole wheat flour
- 200 grams Pastry flour (type 405)
- ½ cube Yeast (21 grams)
- 2 tablespoons olive oil
- 1 teaspoon salt
- Pastry flour (to work)
For the dough, mix the two flours in a bowl and make a well in the center. Crumble the yeast into the well and gradually pour about 200 ml (approximately 1 cup) of lukewarm water. Knead vigorously for about 10 minutes, best in the food processor. The dough should be supple and should no more stick to the bowl edges. Add more water or flour, if required, to achieve the desired consistency.
Shape the dough in a ball and let it rise covered for about 30 minutes in a warm place. Add the oil and salt, and again knead so that more air comes into the dough. Let it rest for about 30 minutes more.
Line two baking trays with parchment paper.
For the topping, rinse the orange tomatoes, remove stalks and cut the tomatoes into slices. Rinse and halve the cherry tomatoes. Sort the arugula, rinse and shake dry. Cut the goat cheese into slices.
Knead the dough again and divide into four equal portions. Roll out each portion on floured surface into 4 pizza bases, each about 22-24 cm (approximately 9-10 inches) diameter. Put the pizza bases on the baking trays and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for 10-15 minutes.
After baking, brush each pizza base thinly with 1-2 tablespoons olive oil, season with salt, and top quickly with orange tomatoes, cherry tomatoes, prosciutto slices, arugula and goat cheese. Serve immediately.