Wild Rocket (Arugula) and Pine Nut Pizzette

Course Appetizer, Main Course

3 tbsp sun-dried tomato paste
6 oz mozzarella cheese sliced
1 oz wild rocket (arugula) chopped
2 tbsp pine nuts
2 tsp flavored olive oil of your choice ( PRIMO Wild Mushroom & Sage, Cilantro-Roasted Onion, Tuscan Herb, Garlic, or Basil)

Preheat the oven to 475°. Place six bases on lightly oiled cookie tin dusted with cornmeal. Spread with sun-dried tomato paste. Top with wild rocket and pine nuts.
Drizzle or brush with the oil, and set aside for 20 minutes, or until puffed.
Bake the pizzettes for 10 minutes, or until puffed and golden brown.