Add the yeast and honey to your warm water and stir. Allow it to proof for about 10 minutes.

In a large bowl, mix together your flour and salt. Make a well in the center and add your activated yeast. Pour in half a cup of olive oil. Keep stirring in the bowl until it forms sticky dough.

Flour your countertop and knead the dough until smooth and elastic, for about five minutes.

Preheat your oven to 400 degrees Fahrenheit.

Grease a bowl with olive oil and set your dough inside. Cover, and let it rise for an hour.

Once the dough has risen, punch down your dough and divide it into 32 even balls. Flatten them out to form mini crusts three inches wide and half an inch tall. Be sure the crusts are flat and thin.

Place your crusts on a Gefen Parchment lined sheet pan. Bake your crusts for five minutes. Allow it to cool for a bit.

Mix your garlic and four tablespoons of olive oil well. Slather it on top of the cooked pizzettas along with the sliced mozzarella.

Bake it for another eight to 10 minutes or until fully melted.

Once baked, top each pizzetta with a bit of arugula. Then add small dollops of ricotta cheese.