Pizza with cherry tomatoes, mozzarella and arugula
8 servings
180 minutes
Pizza with cherry tomatoes, mozzarella, and arugula is a true embodiment of Italian gastronomic elegance. This recipe originates from sunny Italy, where the freshness of ingredients defines the taste of each dish. The thin crust, made with love, serves as a perfect backdrop for sweet cherry tomatoes, delicate mozzarella, and peppery arugula. Baked to a golden hue, the pizza develops a crispy crust while fresh arugula adds notes of spice and freshness. Drizzling olive oil before baking enhances all the aromas, and the finishing touch of grated Parmesan adds richness to the flavor. This dish is not just pizza; it's a small celebration of Mediterranean culinary art that is perfect for both cozy dinners and friendly gatherings.
1
Sift the flour, combine half with sugar, salt, and yeast in a mixing bowl.
- Wheat flour: 375 g
- Cane sugar: 1 teaspoon
- Salt: 1 teaspoon
- Dry yeast: 1 teaspoon
2
Add warm water and olive oil, start kneading the dough. Gradually add the remaining flour. Knead for about 5 minutes.
- Water: 225 ml
- Olive oil: 1.5 tablespoon
- Wheat flour: 375 g
3
Place the dough in a dish greased with olive oil, cover with a napkin, and leave for 1-2 hours.
- Olive oil: 1.5 tablespoon
4
Cut the cherries in half. Divide the dough into 4 parts, stretch each by hand to form a round shape. Top each mini-pizza with tomatoes and mozzarella. Drizzle with olive oil.
- Cherry tomatoes: 400 g
- Mozzarella cheese: 500 g
- Olive oil: 1.5 tablespoon
5
Place in a preheated oven at 230ºC. Bake for 12−15 minutes.
6
Sprinkle the ready pizzas with arugula and parmesan.
- Arugula: 1 bunch
- Grated Parmesan cheese: to taste