Arugula Potato Pizzas

For the dough, crumble yeast in a bowl, stir in sugar and 150 ml (approximately 5 ounces) of lukewarm water until smooth. Add flour, 2 tablespoons olive oil and 1 teaspoon salt to taste and knead into a smooth dough. If necessary vary the amount of flour or water. Cover and let rest for about 1 hour in a warm place.

Preheat oven to 200°C (approximately 400°F).

Divide dough into four portions and roll out on a floured surface into the shape of small pizzas. Place on a baking sheet lined with parchment paper.

Combine ricotta with 2 tablespoons oil, egg, thyme and grated Parmesan. Season with salt and pepper and spread on the pizzas, leaving a narrow margin around the edge. Peel the onion, cut into strips and sprinkle over ricotta mixture.

Peel potatoes and cut or slice thinly into 2-3 mm (approximately 1/8 inch) pieces. Parboil in boiling salted water for about 5 minutes, drain and pat dry. Spread on the pizzas, season with salt and bake until golden brown for 15-20 minutes in the oven.

Rinse, trim and spin dry the arugula. Mix lemon juice with remaining oil.