I suggest a recipe for pizza with arugula leaves, mozzarella and tomato. The pizza dough is yeast-free, cooks quickly, bakes well and goes well with various fillings.
Cooking description:
This pizza is easy and quick to prepare. Arugula after the oven tastes less bright, while mozzarella, on the contrary, acquires a rich taste. Pizza dough can be made with or without baking soda. If you add soda, the base turns out to be crumbly and crumbles more. Without baking soda, the dough layer will be a little harder, but also tasty. Try both and make your choice.
Purpose: For children
Main ingredient: Dairy products / Cheese / Mozzarella / Herbs / Arugula
Dish: Baking / Pizza
Cuisine geography: Italian / European
Ingredients:
- Mozzarella - 200 Grams
- Tomato - 1 Piece
- Arugula - 1 Bunch
- Wheat flour - 1 Glass
- Salt - 1 Pinch
- Olive oil - 3 tbsp. spoons
- Natural yogurt - 3 tbsp. spoons
- Black pepper - 1 pinch
- Soda - 1 Pinch
Servings: 4-8
How to cook "Pizza with arugula and mozzarella"
Let's prepare the ingredients for the pizza. Pour flour, salt into a bowl and add oil. Then, add soda and one spoonful of natural yogurt or kefir, knead the dough. Leave the finished dough for 10 minutes. Sprinkle the dough with flour and roll out a thin circle on baking paper. Separate the arugula leaves from the stems and pour onto the dough. Add thinly sliced tomato.
