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Mozzarella and Salad Rocket (Arugula) Pizza

Preparation time: 20 minutes

Cooking time: 10 minutes

For 4 people

Ingredients:

For the dough:

• 250g of flour
• 5 cl of olive oil 
• 20 cl of warm water 
• 2 pinches of table salt
• 20g of baker's yeast or Briochin yeast 

For the topping:

• 10 cl of tomato sauce 
• 2 tomatoes
• 2 cow mozzarella cheeses
• Black olives to taste
• Olive oil to taste
• Salad rocket (arugula) to taste

Preparation:

For the dough:

• Light the barbecue grill and close the hood (Temperature = 250°C)
• To prepare the leaven, dissolve the yeast in the warm water and add a spoonful of flour. Let rise for 10 minutes.
• Pour the flour into a bowl, make a pit in the centre, then add the salt, oil and yeast.
• Mix together well, then kneed and stretch the dough for about ten minutes.
• When it is flexible, allow the dough to stand in a floured bowl covered with a cloth, in a place that is at a temperature of 25°C. It should double in volume. 
• Fold the dough over itself and then place it on the floured work surface to roll it out with a rolling pin. Give it a 5mm thick disk shape.
• Lightly flour the pizza baking tray and place the dough on it.
• Pre-cook the dough for 5 minutes closing the hood; the dough should become white.

For the pizza:

• Slice the mozzarella and the tomatoes (remove the seeds).
• Spread a thin layer of tomato sauce over the dough, place the slices of tomato and mozzarella cheese on top, then drizzle with olive oil.
• Close the hood and bake for 4 to 5 minutes.
• Remove the pizza and then add the olives and salad rocket (arugula).

Chef's Tip:

• The yeast must not be mixed with the salt.
• You can add fresh thyme or sage to the dough.
• To add a little taste to the tomato sauce, you can sauté 2 cloves of fresh garlic in a pan with a little olive oil on low heat. Then add the tomato pulp (400 g packet) together with a tablespoonful of caster sugar and add salt. Cook 15 minutes over low heat and mix everything together.
• Mozzarella di Buffala does not withstand heat shocks well, it becomes elastic.