Pizzette

Directions

1. 1
   To Make the Dough:
2. 2
   Combine the flour, yeast, and salt in a large bowl.
3. 3
   Make a well in the center, add the water and oil, and stir to make a soft dough.
4. 4
   Knead on a lightly floured work surface about 10 minutes, until smooth and elastic.
5. 5
   Roll the dough into a ball.
6. 6
   Place in a lightly oiled bowl and turn to coat the dough.
7. 7
   Cover tightly with plastic wrap.
8. 8
   Let stand in a warm place until doubled in size.
9. 9
   To Make the Pizzette:
10. 10
    Preheat the oven to 425F (220C).
11. 11
    Lightly oil 2 or 3 large baking sheets.
12. 12
    Knead the pizza dough on a lightly floured surface.
13. 13
    Roll out into a thin rectangle 1/4 in (5mm) thick.
14. 14
    Using a 3in (5cm) round cookie cutter, cut out 24 rounds, gathering up the dough trimmings and re-rolling as required.
15. 15
    Transfer the rounds to the baking sheets.
16. 16
    Spread 12 rounds with the pesto and half with the sun-dried tomato paste.
17. 17
    Top the pesto rounds with salami, olives, and mozzarella.
18. 18
    Top the sun-dried tomato rounds with the arugula and pine nuts.
19. 19
    Brush with olive oil, cover loosely with a clean paper towel, and let stand for 20 minutes, or until puffy.
20. 20
    Bake for 1215 minutes, until golden brown.
21. 21
    Serve warm.