Arugula, because it contains nitrate, is quite beneficial for jaundice and cancer, and since it reduces oxygen consumption, smokers drinking a teaspoon of freshly squeezed arugula juice daily is said to be beneficial for preventing yellowing of the skin tone, skin thickening caused by smoking, hair loss, and the elimination of toxins in the liver.
This news hasn't been published yet. I found it before those who say they invented it. With vitamin C, it is again beneficial against the harms of smoking. Don't let it be missing from beside your meat dishes.
When making pizza, you need to be free with the ingredients. The important thing is to use healthy ingredients. Making the dough with yeast makes it more delicious.
For the Dough
- Half a packet of fresh yeast
- 1.25 cups of water depending on the amount you will make
- 2 cups of flour
- Salt
Enough for 3 pizzas with a 20 cm radius. I do it by eye, I don't know measurements well, it should be soft enough for you to roll out the dough.
Other Ingredients
- Grated cheddar cheese, enough to cover the top
- Optional 3-4 mushrooms
- Pastirma (cured beef)
- 3-4 sun-dried tomatoes
- Arugula
- 1 small tomato
For the Sauce
If you have time, in the morning, 5-6 peeled tomatoes, broth, 1 small onion, 1 bay leaf are boiled until melted to prepare the sauce. The bay leaf is removed from the sauce and thyme, black pepper are added.
My practical sauce: after washing 3-4 sun-dried tomatoes I will use on the pizza, I let them soak in 1 tea cup of hot water. To this water, I add 1 spoon of tomato paste, black pepper, mahlep (cherry seed spice), thyme, mix it and spread it on the rolled-out dough.
Preparation
- In this pizza, only the cheddar cheese, sun-dried tomatoes, and mushrooms are cooked; the other ingredients are added on top afterwards.
- Parchment paper should be used so the pizzas don't stick to the tray.
- Bake in a preheated 220 degree (Celsius) oven for about 15-20 minutes.
- After the pizzas are cooked, tomato, arugula, optional sliced onion and pastirma are added.
