Rocket Pizza
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
4
- For the pizza base
- 3 cups flour (bread flour)
- 1 sachet dried Wheat
- ⅞ cup lukewarm water
- 1 pinch salt
- 3 Tbsps olive oil
- For the topping
- 2 cups chopped Tomatoes (can)
- tomato puree
- 8 Plum tomato
- salt
- freshly ground peppers
- ½ cup Parmesan (freshly shaved)
- olive oil
- 2 Tbsps balsamic vinegar
- 1 bunch Arugula
Preparation
Kitchen utensils
1 Small pot, 1 Springform pan, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Whisk, 1 Hand mixer, 1 Parchment paper, 1 Freezer bag, 1 Melon baller, 1 Meat mallet, 1 Citrus juicer
Preparation steps
1.
Mix the flour with the dried yeast in a mixing bowl. Add the salt, olive oil and water and, using the dough hook of your electric mixer, knead to a smooth dough that does not stick to the sides of the mixing bowl. Add an extra 1 – 2 tbsp water if necessary. Cover and put in a warm place to rise for about 45 minutes.
2.
Put the tomatoes and tomato puree into a pan and cook for about 3 minutes. Season with salt and pepper and leave to cool.
3.
Knead the dough once more on a floured work surface, then divide into 4 pieces. Roll each piece out to a thin circle and place on oiled baking trays.
4.
Brush each pizza base with 1 tbsp oil and spread with the tomato mixture.
5.
Wash the tomatoes, remove the hard cores at the top and slice, then arrange on the pizza bases. Sprinkle with Parmesan.
6.
Bake in a preheated oven (220°C) for 12-15 minutes.
7.
Wash the rocket, shake dry and remove the hard stalks. Tear the leaves into bite-sized pieces. Heat 2 tbsp oil in a pan, add the balsamic vinegar and quickly toss the rocket in the hot dressing. Remove from the heat.
8.
Scatter the rocket leaves on the hot pizzas and serve.
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