Pizza Caprese with arugula

For making the pizza dough, knead all ingredients in the food processor on the lowest setting for about 3 minutes until the dough is smooth. Then cover and let it rest in a warm place (at room temperature) for 60 minutes.

Meanwhile, chop the tomatoes into bite-sized pieces, marinate with balsamic vinegar, and set aside.

Slice the basil leaves into fine strips. Briefly rinse the arugula with cold water and let it drain well.

Peel the garlic cloves, press through a garlic press or finely chop them. Put them in a small bowl and mix with olive oil.

Next, place the pizza stone with the waffle structure facing down in the oven and preheat to 240 degrees Celsius with fan-forced air for about 15 minutes.

Meanwhile, divide the dough into two balls. Roll out each ball on a floured surface or directly onto parchment paper to about 30cm in diameter.

Spread tomato sauce over the dough and top each with half a ball of mozzarella, tearing the mozzarella apart with your fingers.

Transfer a pizza into the oven onto the pizza stone with a pizza peel and bake for 12 minutes until crispy. If using parchment paper, it can go directly onto the pizza stone. Otherwise, dust the pizza stone with a little flour before placing the pizza on it to prevent the dough from sticking.

Remove the pizza from the oven and garnish with tomatoes, arugula, mozzarella, freshly grated Parmesan, and fresh basil on top. Garlic oil and basil pesto are the perfect final touches.

© Chez Simone Marie

**Tip:** The TYROLIT life steak knives are also perfect for slicing pizza.

Pizza Dough:

500g spelt flour
300ml lukewarm water
1 pkg. dry yeast
2 tbsp olive oil
1 tsp salt

Topping:

3 ripe tomatoes
200ml tomato sauce
250g mozzarella (2 balls)
70g freshly grated Parmesan
150g arugula
2 tbsp red balsamic vinegar
2 tbsp basil pesto
1 handful of basil leaves
2 cloves of garlic
4 tbsp olive oil