Artichoke Pizza with Arugula
For the dough: combine flour with 1 teaspoon of salt in a large bowl and make a well in the center. Dissolve yeast and sugar in 200 ml of lukewarm water (approximately 3/4 cup) and add together with olive oil to the well. Knead into dough until smooth and leaves sides of the pan. Let rest, covered, for about 60 minutes or until dough has doubled in bulk.
For the topping: rinse basil and shake dry, pluck off leaves. Peel garlic and purée in a blender with basil, olive oil, pine nuts and 30 grams (approximately 1 ounce) of Parmesan. Season with salt and pepper. Drain and halve artichoke hearts. Rinse and shake dry arugula.
Roll out dough on a floured surface to make 2 equal circles. Spread with pesto and arrange artichokes on top, sprinkle with remaining Parmesan. Arrange pizzas on an oiled baking sheet. Bake in preheated oven at 230°C (approximately 450°F) for about 20 minutes, turning baking sheet halfway through baking. Remove from oven and garnish with arugula. Serve.