Potato and Arugula Pizza with Ham
- 350 grams potatoes
- 450 grams Pastry flour
- 1 cube Yeast (42 grams)
- 150 milliliters milk
- 2 pinches sugar
- 2 small onions
- 2 garlic
- 3 thyme
- 3 tablespoons olive oil
- 750 grams pureed tomatoes (canned)
- peppers (freshly ground)
- 300 grams Feta
- Fat (for the baking sheet)
- Pastry flour (for the baking sheet)
- 4 bunches Arugula
- 300 grams air-dried ham (in slices)
Boil the potatoes in salted water. Peel while hot and press through a potato ricer.
Make a well in the flour. Dissolve the yeast in 4 tablespoons of warm milk with 1 pinch of sugar. Transfer into the well in the flour and sprinkle with flour. Let a sponge form for 30 minutes. Add the milk, 1/2 teaspoon of salt, and potatoes. Knead into a smooth dough. Cover and chill overnight.
Peel the onions and garlic and chop finely. Rinse the thyme and remove the leaves from the stems. Chop coarsely.
Saute the onion and garlic in the oil. Add the tomatoes and thyme. Season with salt, pepper, and sugar. Let it simmer over low heat. Crumble in the feta. Cover and chill.
Preheat the oven to 200°C (approximately 400°F). Butter and flour two baking sheets. Roll out the dough to line the baking sheets. Spread the sauce over the dough and sprinkle with the cheese.
Bake the pizza for about 40 minutes. Meanwhile, wash the arugula and pat dry. While the pizza is still hot, top with the arugula and ham. Cut into small pieces and serve while warm.