Size per pizza approx. 18 cm ø

Preparation

Preheat the oven to 200 °C top/bottom heat. To make the dough sieve both flour varieties into a mixing bowl and mix in the yeast. Add quark, protein, oil, salt and 2 tbsp. lukewarm water. Knead everything with the hand mixer or the food processor until you have a homogeneous dough – it may still be slightly, but not very, sticky. If necessary, mix in some more flour or water. Push the dough together with a dough scraper to the bottom of the mixing bowl, cover with a clean kitchen towel and leave to prove in a uniformly warm place for about 1 hour, until its volume has increased significantly.

For the topping, cut a cross at the bottom of the tomatoes and blanch with boiling hot water for 1 minute. Peel, halve and core the tomatoes, and cut them into small cubes without any part of the stem. Peel the garlic clove and shallot and dice extremely finely. Mix tomatoes and shallots in a bowl with oil and balsamic vinegar. Season with salt and pepper.

Sort the rocket, wash and spin dry. Remove the hard parts and pluck the leaves into pieces. Drain the mozzarella with kitchen paper, cut into slices and also pluck the slices into pieces.

Dust the dough with a little flour, knead strongly one more time and divide it into 3 evenly-sized portions of about 100 g each. Shape each portion into a ball, roll out the ball on the floured working surface into a flat cake about 18 cm in diameter and spread with olive oil. Bake the flat cakes simultaneously on a baking tray lined with baking paper or, depending on the size of the oven,consecutively in the centre of the oven for 6–8 minutes.

Place the flat cakes aside to cool on a cooling rack, then distribute the tomato cubes and the mozzarella on top. Serve the pizzas sprinkled with rocket.

Ingredients