DURATION
Preparation: 15-20 Minutes
Rising time: 45-50 Minutes
Grilling time: 8-10 Minuten
INGREDIENTS
- ½ cube of fresh yeast
- 1 pinch sugar
- 200 ml lukewarm water
- 300 g fine wheat flour
- 2-3 tbsp olive oil
- 1 tsp fine sea salt
- Flour for work surface
- 2-3 garlic cloves
- 1 red chili pepper
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 300 g chopped tomatoes
- Sea salt
- Freshly ground black pepper
- 200 g cocktail vine tomatoes
- 80 g sorted arugula
- 12 slices of cured ham
- 4 tbsp grated Parmesan
ACCESSORIES
Rezept byFlammkraft
PREPARATION
STEP 1:
Add the yeast and sugar to the lukewarm water and stir until both have completely dissolved. Sieve the flour into the mixing bowl, add the liquid, olive oil and sea salt and knead for several minutes to form a smooth dough. Then cover with saran wrap and leave to rise at room temperature for approx. 45-50 mins until doubled in size.
STEP 2:
Meanwhile, peel and finely dice the garlic. Cut the peppers in half lengthways, remove the core, and dice finely. Pluck the herbs from the stalks and chop finely. Mix the prepared ingredients with the chopped tomatoes and season generously with sea salt and freshly ground black pepper.
SCHRITT 3:
3. Remove the grates from the main grill surface and insert the pizza stone. Prepare the grill for very high indirect heat (246-265 °C).
STEP 4:
Divide the risen dough into two pieces and shape into 2 rectangular dough sheets measuring approx. 25 x 40 cm on a floured work surface. Spread half of the sauce on each of the pastry sheets, halve the tomatoes and divide between the bases.
STEP 5:
Place the prepared pizzas one after the other on the pizza stone and bake with the lid closed for 8-10 minutes until crispy.
STEP 5:
To serve, top with half the arugula, 6 slices of ham and 2 tbsp grated Parmesan.
TIP:
For even better results, you can leave the pizza dough to rise overnight. This makes it even finer and crispier. The sugar acts as a kick-start for the yeast to absolutely guarantee success.
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