|280 g||all-purpose flour|
|7 g||dried yeast|
|150 ml||lukewarm water|
|20 ml||olive oil|
|250 ml||puréed tomatoes (canned)|
|125 g||Buffalo mozzarella|
|20 g||arugula leaves|
|100 g||Parma ham|
|flour for work surface|
Primitivo, Chianti, 2009
This Italian red wine is a real classic and creates the perfect counterpart to traditional pizza. The characteristic cherry and blackberry aromas provide the particularly rich bouquet.
For the dough, first mix flour, sugar, and salt. Dissolve the yeast in lukewarm water and roughly knead with the flour mixture.
Cover the dough with a kitchen towel and allow to rise in a warm place for approx. 1 - 2 hours, until it has doubled in size.
Next, sauté the onion and garlic in vegetable oil until translucent. Pour in the pureed tomatoes and season with sugar and a pinch of salt and pepper. Leave the sauce to reduce for approx. 5 – 7 min. on a low heat.
Preheat oven to 180°C/ 355°F. Next, roll out the dough to be approx. 0.5 cm thin and place on a lined baking tray.
Now, cut the mozzarella into slices and lay them evenly across the pizza. Then, bake the pizza in a preheated oven at 180°C/355°F for approx. 20 - 25 min. until golden brown.