Artichoke Pizza

Ingredients:
440 g water
5 g fresh yeast
600 g pizza flour
20 g salt
10 ml olive oil
100 g pastry flour (for shaping)

For the topping:
4 tbsp olive oil
180 g Parmesan cheese
1 small jar sun-dried tomatoes
1 small jar artichokes
150 g cherry tomatoes
1 pack Eisberg arugula (80 g)
1 small jar pesto

Preparation:
Prepare the dough fresh: in a large bowl, mix the water and crumbled yeast by hand, then add the flour and knead for 8–10 minutes until you get a smooth and elastic dough.
Cover and let it rest for 10 minutes, then add the salt and knead for another 8–10 minutes until fully incorporated. Gently press out the air from the center of the dough, then stretch it into a nice round shape of your desired size.
Spread the dough with pesto, drizzle with a little olive oil, and grate Parmesan over it. Add the toppings: sun-dried tomatoes, artichokes, and halved cherry tomatoes.
Carefully transfer the dough onto a pizza peel, adjust its shape if needed, then drizzle lightly with olive oil. Bake in a preheated oven at 300°C.
Bake the pizza for about 2 minutes, rotating it with the peel to ensure even cooking on all sides.
Once ready, remove from the oven, sprinkle with fresh Eisberg arugula, and serve immediately.