Pizza with Mozzarella and Arugula

For the pizza with mozzarella and arugula, sift flour into a bowl, make a well in the center, crumble yeast into it, sprinkle with sugar, mix with a little water and let rise covered in a warm place for about 20 minutes. Finely dice the preserved tomatoes, add with the remaining ingredients for the dough, knead until smooth and let rise for another 30 minutes or so. Mix tomatoes and pesto, season with salt, pepper and sugar. Preheat electric oven to 200°C. Roll out dough on a greased baking sheet (either two large round or four small pizzas) and spread with tomato sauce. Wash tomatoes, remove stalks, slice mozzarella and tomatoes. Top pizza with these and let rise for another 30 minutes or so. Bake pizza for about 30 minutes (electric and natural gas oven: 200°C/level 4, convection oven 180°C). Wash herbs and arugula and dab dry, cut herbs into strips or chop. Top the pizza with the herbs and arugula and serve sprinkled with Parmesan.

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