Prepare the dough: in a bowl, mix the instant yeast and the flour. Form a well in the center, pour the lukewarm water, salt and olive oil. Mix to form a paste. Knead the latter for 10 minutes then let it rise in a warm place, covered with a clean cloth, for 2h30.
Preheat the oven to 240°C. Line a baking sheet with parchment paper.
Divide the dough into 4 dough pieces of the same weight. Roll out each piece of dough on a floured work surface. Place a little artichoke pulp then the mortadella, the mozzarella cut into slices and the hazelnuts. Bake the pizzettes for 15 minutes. Remove from the oven and garnish with arugula, fresh basil leaves and a drizzle of olive oil.