Plate pizza bianca and rossa

Put the yeast with the sugar in a bowl. Pour in the water and leave for 5 minutes.

Sift the flour and semolina over another bowl and mix in the salt. Make a pit in the middle and pour in the yeast mixture. Add the oil.

Mix the water through the flour with a wooden spoon from the center. Knead for at least 8 minutes by hand until a velvety, elastic dough is created.

Grease a bowl and put in the dough. Sprinkle with some flour. Cover with a clean tea towel and let the dough rise for about 1 hour in a warm, draft-free place.

Meanwhile, halve the tomatoes and scoop out the seed lists with a spoon.

Puree the tomatoes with the garlic and sundried tomatoes with the hand blender into a smooth sauce. Season with pepper and salt.

Preheat the oven to 225 ° C.

Knead the dough again. Divide into 2 pieces and roll out both pieces into a piece the size of a baking sheet.

Place the dough on 2 baking sheets lined with baking paper. Brush for the pizza rossa one pizza with the tomato sauce.

For the pizza bianca slice the mozzarella into slices and spread over the other pizza. Divide the sprigs of thyme over the mozzarella.

Bake the pizzas for about 25 minutes in the hot oven. Change the baking plates halfway through the baking time.

Take the pizzas out of the oven and drizzle with the oil. Divide the arugula over the pizza rossa.

Cut both pizzas into pieces and serve. Yummy! .