Fiery potato pizzas with feta cream and arugula

Ingredients for 4 servings:

• 1 egg(s)
• 1 bag of dough (potato dumpling dough, 750 g, refrigerated)
• herbal salt
• pepper
• 200 g feta cheese
• 200 g sour cream
• 1 tsp cayenne pepper
• 12 tomatoes (cocktail tomatoes)
• 50 g arugula

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 160°C. Mix the egg into the dumpling dough, season with salt and pepper, and form 12 dumplings from the dough. Roll out the dumplings with a rolling pin or the palm of your hand to a diameter of about 10 centimeters, place them on two baking sheets lined with baking paper, and bake one after the other for 20 minutes. Cut the feta cheese into small cubes and mix with the sour cream until creamy. Season with cayenne pepper and season to taste. Wash and quarter the cherry tomatoes. Remove the finished potato pizzas from the oven and spread with the feta cream. Place the cherry tomatoes on top and press down. Bake for another 5 to 10 minutes per baking sheet. Trim and wash the arugula, halve if necessary, and spread it on the baked pizzas. This quantity is enough for a total of 12 pizzas. Per piece: 151 kcal, 5g fat, 19g carbohydrates, 29.8% kcal from fat