For the Carpaccio Pizza, briefly dissolve the yeast in lukewarm water and add the remaining ingredients. Knead the dough well with a food processor for 10 minutes and then let it rest for 40 minutes.
Pull the dough round with your fingers, but do not knead it anymore. The dough should be pulled out very thin. You can also use a rolling pin to help.
Preheat the oven to 190 °C convection oven and put a bowl of water on the lowest rack. Cover the pizza dough with thin slices of mozzarella and bake for about 15 minutes.
In the meantime, wash and slice the arugula and tomato. Remove the pizza from the oven and while still warm, top with tomatoes, arugula and carpaccio.
Preparation Tip:
Top the carpaccio pizza with basil leaves. Alternatively to the beef carpaccio, a tuna carpaccio would be a special alternative.
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