Mini Pizzas

Ingredients

• 0.5 cube fresh yeast
• 400 g spelt flour type 1050 (+1 tbsp for working)
• 0.5 tsp Sugar
• 1 tsp salt
• 400 g cherry tomatoes
• 0.5 Zucchini
• 1 tbsp dried oregano
• 2 bunches arugula
• 2 tbsp olive oil
• 150 g Parma ham
• 150 g grated Parmesan
• Pepper

Instructions

1. 1.

   Knead a yeast dough from flour, yeast, sugar, salt and about 250 ml lukewarm water. Cover and let rise in a warm, draft‑free place for about 1 hour, then knead again and let rise another 30–40 minutes.

2. 2.

   Dust the work surface with plenty of flour, divide the dough into 12 balls, roll out with a rolling pin and press evenly flat by hand, leaving a slightly thicker edge. Line a baking tray with parchment paper and place the rounds on it.

3. 3.

   Wash and halve the tomatoes. Wash, rinse and pat dry the arugula. Wash, trim and slice or shave the zucchini thinly.

4. 4.

   Sprinkle the pizzas with cheese and top with tomatoes and zucchini slices. Drizzle with olive oil and sprinkle oregano. Bake the mini‑pizzas in a preheated oven at 220 °C (fan) for about 20 minutes. Top the finished mini‑pizzas with Parma ham slices and arugula, dust with pepper and serve.