Mini Pizza with Arugula
For the dough: Mix the water, yeast, and sugar until smooth. Add the flour, oil and salt into a mixing bowl. Pour in the dissolved yeast and knead everything with a dough hook in an electric mixer. Knead into a smooth dough, if necessary add more water or flour. Cover and let rise for 30 minutes in a warm place.
Roll out the dough and cut into small circles.
For the topping: Rinse the arugula and spin dry. Tear into small pieces. Drain mozzarella and grate. Spread the dough thinly with the tomato paste. Cover with the arugula and mozzarella. Season with salt and pepper. Toast the pine nuts in a dry frying pan and sprinkle on the pizza. Place on a parchment-lined baking sheet and bake for about 10 minutes, until the cheese has melted and the dough is crispy brown. The oven should be set at 250°C (approximately 475°F). Remove from the oven, sprinkle with oregano and thyme. Serve immediately.