Pizza with pesto and seafood

When the choice for pizza toppings is quite large, only your favorite ingredients can be used for it. We love pesto, seafood and arugula, which is what we wish for you

Ingredients

• 1 can of seafood cocktail in oil
• a handful of arugula
• a handful of olives
• large bunch of green basil
• 1 clove of garlic
• 1 tbsp. l. grated parmesan
• 4 tbsp. l. olive oil
• a pinch of salt
• 200 g flour
• 125 ml water
• 1 tbsp. l. olive oil
• 1/2 tsp dry fast-acting yeast
• 1/2 tsp salt

Directions

1. Mix 2 tbsp. l. flour, salt and yeast. Pour in water and stir. Leave to set, 15 min.
2. Sift the remaining flour into a bowl, pour in the matched dough and knead the dough. Pour in olive oil and knead with your hands, 10 minutes. Roll the dough into a ball and place in a bowl, cover with cling film and leave until the dough doubles in volume, 40 minutes.
3. Separate the leaves from the basil and place in the blender bowl. Add peeled garlic and parmesan, salt and chop. Pour in olive oil and beat well.
4. Preheat the oven to 180 C. Pound the matched dough and stretch it with your hands into an oval or circle. Brush pizza with pesto sauce, place olives and place on a baking sheet covered with baking paper. Place in a hot oven and bake for 10 minutes, the edges of the pizza should be golden.
5. Throw the seafood in a colander, save the oil. Place the arugula on top of the hot pizza, drizzle with oil and top with the seafood. Put on for 1 min. into the oven.