A light vegetarian pizza made with Mediterranean cuisine's characteristic ingredients like sun-dried tomato, black olives and arugula. The creamy texture of goat cheese balances the vegetables' intense flavor.
Add the yeast to lukewarm water, then add the olive oil, flour, and salt and knead an elastic dough. Cover and let rise for 45 minutes.
Roll out the risen dough round and spread strained tomato over it in a thin layer.
Distribute the mozzarella evenly and place sun-dried tomatoes, black olives, and goat cheese on top.
Bake in an oven preheated to 250 degrees for 12-15 minutes, until the cheese melts and the edges are browned.
Sprinkle fresh arugula over the pizza as it comes out of the oven, slice, and serve.
Important: Soften the sun-dried tomato by soaking it in warm water for a few minutes before using, otherwise it may stay hard while baking. Allergen: contains wheat (gluten) and dairy products.
If you add the arugula at the very end, after the pizza comes out of the oven, rather than putting it in before baking, it keeps its freshness and slightly peppery taste.
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