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