source: www.youthwork-practice.com | 2000 Games, Devotions, Themes, Ideas and more for Youth Work
only for private using

Arugula Pizza with prosciutto and parmesan

Category:	Lunch
Difficulty/Costs:	simple / moderate
Number of people:	10
Ingredients:	For the dough: 3 kg flour 3 pinches of salt 3 packages yeast fresh approximately 2 litres of warm water 3 pinches of sugar For covering: 600ml tomatoes pureed 6 tablespoons balsamic vinegar 3 bunches arugula 240 g thin slices of Parma ham 6 tomatoes 600g mozzarella, preferably from Buffalo 6 cloves of garlic Marjoram, oregano 6 tablespoons tomato paste Oil to baste the baking tin Black pepper, salt

Preparation:

Preheat the oven to its highest setting, 250 ° C or more.

First, put the flour in a sufficiently large bowl and crumbled yeast to it, then stir thoroughly. Add water to the flour, and continue to stir until you have a smooth dough.

Then cover the dough with a kitchen towel and let rise for 10 minutes in a warm place.

When the dough has risen, knead it once again. Then put some flour on your work surface and roll it out. Since this is a fairly large amount of dough, you will need to do this step 3 – 4 times.

Put some oil on the baking trays so that the dough does not stick to it. Then put the rolled-out dough on it. Again, let it rise for 10 minutes.

In the meantime, mix the pureed tomatoes, herbs and tomato paste, then blend it to a smooth paste.

Now put this paste on the pizza dough on the baking tray. Put the pizza in the oven for 15 minutes.

While the pizza is in the oven, wash and clean the rocket, then shake the remaining water off.

When the pizza dough is finished, layer it with mozzarella, ham and arugula.

For additional taste use a little oil and balsamic vinegar, salt and pepper it. Now just divide into portions and serve warm.