Mini Pizzas with Olives

Ingredients

• 0.5 cube fresh yeast (21 g)
• 400 g flour
• 0.5 tsp Salt
• olive oil
• flour (for the work surface)
• 1 Garlic clove
• 300 g diced canned tomatoes
• Salt
• Pepper (from the grinder)
• 180 g mozzarella (ball)
• 8 tbsp green, pitted olives
• 0.5 bunch Basil

Instructions

1. 1.

   Dissolve the yeast in 180 ml lukewarm water for the dough. Mix flour with salt in a bowl, create a well in the center, pour in the yeast mixture and 2 tbsp oil, then knead by hand or with an electric hand mixer until smooth and detached from the bowl.

2. 2.

   Knead the dough on a floured surface for about 10 minutes, adding more flour or lukewarm water if needed. Return to the bowl, cover, and let rise in a warm place for 1 hour.

3. 3.

   Preheat the oven to 220°C (428°F) with upper and lower heat.

4. 4.

   Peel the garlic, finely chop, and sauté in a pot with 1 tbsp hot oil until translucent. Add tomatoes, season with salt and pepper, and simmer on medium heat for 10-15 minutes.

5. 5.

   Drain the mozzarella, cut it lengthwise into thin slices. Drain the olives as well. Rinse the basil, shake dry, and pluck the leaves.

6. 6.

   Divide the dough into 8–10 equal portions, roll each into a thin flatbread. Place on parchment paper-lined baking sheet, spread tomato sauce, top with mozzarella slices, olives, and basil leaves. Lightly season with salt and pepper, drizzle olive oil, and bake in the preheated oven for 15–20 minutes. Remove and serve mini pizzas immediately.