Mini Pizzas with Tomato, Mozzarella, Prosciutto, and Arugula

For the dough: Mix the flour with the salt and place in a bowl. Crumble the yeast and dissolve in 50 ml (approximately 1/4 cup) of lukewarm water. Mix into the flour with about 25 ml (approximately 2 tablespoons) of lukewarm water and knead with hands to a smooth dough. Form a ball, cover with a cloth and let rise for 30 minutes in a warm place.

Knead the dough again, adding flour as needed. Divide into four parts and roll out into small pizzas. Place on a parchment-lined baking tray and prick several times with a fork, let rest again for 15 minutes.

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

Bake the dough in the preheated oven for 6-10 minutes. Remove and let cool.

For the topping: Drain the mozzarella and cut into 8 slices. Rinse and halve the cherry tomatoes. Rinse the arugula leaves, shake dry and pluck the white stalks.

Top the pizzas with two slices Mozzarella, two tomato halves, two arugula leaves and a slice of Prosciutto. Season with salt and pepper and drizzle extra virgin olive oil.