Pizza With Arugula Pesto

Pizza With Arugula Pesto


For the dough:

  • 480 g spelt flour + 40 g for sprinkling
  • 1/4 teaspoon sea salt
  • 1 baking powder
  • 320 ml water + allowed oil for greasing

For the stuffing:

  • 50 g arugula
  • 3 garlic cloves
  • 4 tablespoons grape seeds oil
  • 3 red peppers
  • 150 g bacon
  • 250 g mozzarella


Mix spelt flour, sea salt and baking powder. Gradually pour lukewarm water and knead soft dough. Form the ball and leave to rest for five minutes, then knead again for seven minutes to become elastic. Divide into four parts and form each in a ball. Place them on a floured dishcloth, cover with wet dishcloth and leave to rest for 60 minutes. Wash arugula and mix with chopped garlic and grape seed oil and mix in a blender. Chop red pepper into circles, bacon into stripes and mozzarella into thin slices. Take one ball and stretch it into disc with your palms. Turn the round baking tray (25 cm diameter) upside down and place the pizza on it and form it so that the edge of the dough remains a little thicker. Grease with arugula pesto, arrange red peppers, bacon and mozzarella over it. Repeat the procedure with the remaining balls of dough. Heat the oven on maximum temperature and bake until get nice golden color.

Pizza With Arugula Pesto

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