Prosciutto Pizza

Mix flour with salt and form a well in the middle. Crumble yeast and sprinkle with sugar. Fill well with 80 ml lukewarm water (about 1/3 cup) and let stand for 20 minutes. Then add 2 tablespoons of oil and about 100 ml lukewarm water (about 1/2 cup) and knead dough until smooth. Add a little lukewarm water if needed. Cover dough and let rise for an 1 hour in a warm place.

Preheat oven to 250°C convection (approximately 450°F). Knead dough well and divide into two parts. On a floured work surface, roll out two round pizza crust and place each on a pizza tray. Spread 4-5 tablespoons of tomato puree on each pizza, sprinkle with 1-2 tablespoons of oil, then add salt and pepper to taste.

Bake pizzas in a hot oven until golden brown for 15-20 minutes. Meanwhile rinse cherry tomatoes and halve. Rinse arugula, spin dry and chop. Drain mozzarella balls and halve or quarter balls.