Dough, sauce, and a layer of salad... Pizza Rucola sounds unspectacular at first. At least, until you have it in front of you and realize: The fewer components, the more pronounced you can taste their quality! When recreating it, you need to put in eeeextra effort with the pizza dough and the tomato sauce. Start the dough at least the day before so it gets the perfect fluffy crunch. Get the best parmesan you can find. And give it an extra kick at the table with a self-made garlic chili oil like the one from the Italian around the corner. It's worth it because: Less is more!
MY TIP:
The chili oil is not just great for pizza. If you could drizzle it on just about anything like I do, you'd best prepare a small supply in advance. Even without heating, it works great with a little advance preparation. Simply prepare 4 chilis (depending on how hot you like it - or can handle!) as in the recipe, add 4 chopped garlic cloves, and mix with 250 ml of olive oil. Fill the mixture into a sterile container and let it sit for 2 weeks in a cold, dark place. You can filter it, but you don't have to!
Ingredients
For 4 servings
For the chili garlic oil
Equipment
nutritional values per serving
Preparation in 7 steps
For the chili garlic oil: Peel and finely chop the garlic. Wash the chili peppers, halve lengthwise, remove the stem and seeds, and cut into thin rings. Heat the oil in a small saucepan to 80°C, add the chili and garlic. Let it sit for 5-10 minutes, stirring occasionally. Remove from the heat and let it cool.
Preheat pizza oven, gas grill, or oven with pizza stone to maximum heat.
Wash and dry oregano and arugula. Pluck oregano leaves from stems. Grate parmesan.
Divide dough into equal portions on a floured work surface. Shape pizza dough with your hands to about 1 cm thick and round. Also generously dust pizza peel with flour.
Sprinkle pizza peel with flour and place pizza crust on top. Thinly spread tomato sauce on the dough from the inside out using circular motions.
Bake the pizza on the pizza stone in the pizza oven for 2–3 minutes, on the gas grill for about 5 minutes, or in the oven for about 10 minutes. If you prepare the pizza in the pizza oven, you should rotate it 180 degrees after half of the baking time so that it browns evenly.
Cover baked pizza with arugula and shavings of Parmesan. Drizzle with chili garlic oil and serve.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!