Pizza with parma ham and crayfish

Name: pizza with parma ham and crayfish
Cook time: 55 min
Total time: 205 min
Yield: 4
Cuisine: Italian
Ingredients: 200 ml tap water; 1 tl white caster sugar; bag dried yeast 3 bags of 7 g; 250 g wheat flour; 5 el traditional olive oil; 1 tl salt; 1 toe garlic; 4 romatomat; 125 g mascarpone soft cream cheese, container 250 g; 4 el olive oil with truffle flavor bottle of 250 ml; 75 g parma ham; 100 g fresh crayfish; 1 mespoint ground chili pepper; 38 g arugula bag of 75 g

Italian pizza with parma ham and crayfish

Ingredients

Kitchen Stuff

1 blender
1 rolling pin

Directions

Put the yeast and sugar in a bowl and stir in lukewarm water. Leave to rest for 5 minutes in a warm, draft-free place.
Mix the flour with the salt in a bowl and add the yeast mixture, oil and lukewarm water. Knead 8 min. To a smooth dough.
Brush the inside of a large bowl with oil and place the dough in it. Cover with cling film and let rise for 1½ hours in a warm, draft-free place.
Slice the garlic.
Cut the tomatoes crosswise at the bottom. Immerse them for 20 sec. in boiling water and then in a bowl of cold water. Then peel the sheet off.
Cut into parts and remove seeds. Puree the pulp with a hand blender with the rest of the oil and garlic. Season with salt and pepper.
Preheat the oven to 250 ° C.
Beat the air out of the dough in one go and push flat. Divide dough into pieces (1 per person) and roll into wafer-thin, round pieces.
Cover each pizza base with the tomato sauce and mascarpone. Divide the ham and crayfish over it and sprinkle with the truffle oil.
Bake pizzas one by one in approx. 14 min. In the middle of the oven until crispy and done. Remove from the oven and sprinkle with chili pepper and rocket. Bon appétit! .