Mini Pizzas With Artichoke Hearts And Rocket

1.	In a bowl, mix the yeast with 13 cl of warm water. Add the flour, half a teaspoon of salt and two tablespoons of oil. Knead for 10 minutes then gather the dough into a ball. Cover it with a cloth and let it rise for 3 hours at room temperature.
2.	Heat the oven to 210°C. On the floured work surface, knead the dough again for about 30 seconds. Divide the dough into four pieces, roll them out into discs with your hand and place them on an oiled baking sheet.
3.	Brush the dough discs with the coulis and place a little sliced onion and thin slices of mozzarella on top. Divide the artichoke hearts among the discs, followed by the halved tomatoes. Season with salt and pepper. Sprinkle with a few drops of oil.
4.	Put the pizzas in the oven and let them cook and brown for about 15 minutes. Decorate with the washed and wrung out rocket’s leaves as soon as they come out of the oven. from the oven and enjoy without delay.

	250 g flour + 30 g for the work surface
	8 courses of canned artichokes artichokes
	8 cherry tomatoes
	1/2 onion
	10 cl of tomato paste
	50 g of rocket
	1 ball of mozzarella
	10 g baker's yeast
	3 tbsp. of olive oil
	Salt, ground pepper