Artichoke Pizzas with Arugula

Mix the flour, yeast, sugar, salt and about 250 ml (approximately 1 cup) of lukewarm water together to make a dough, then knead briefly. Cover and let rest in a warm place for about 1 hour. Knead again and rest again for 30-40 minutes.

Line a baking sheet with parchment paper.

Sprinkle the work surface with plenty of flour and divide the dough into 12 balls. Roll out thinly with a rolling pin, making the edge a little thicker, then place on the baking sheet. Drain the tomatoes well. Brush the dough with a little olive oil. Distribute the tomatoes evenly over the dough. Season with salt and pepper. Rinse the cherry tomatoes, pat dry, cut in half and arrange on the mini pizzas.

Drain the artichokes well. Arrange on the pizzas, then sprinkle with cheese. Bake in a preheated oven at 220°C (approximately 425°F) for about 8-12 minutes, until golden brown.