Small Salami Pizzas

Ingredients

• 0.5 cube yeast (21 g)
• 400 g flour
• 1 pinch salt
• 1 pinch sugar
• 4 tbsp olive oil
• 5 ripe tomatoes
• 1 Garlic clove
• 100 ml Vegetable broth
• pepper (ground)
• 200 g salami
• 2 tbsp black pitted olives
• 1 yellow bell pepper
• 3 basil stems
• flour (for the work surface)
• 150 g grated cheese (e.g., Gouda, Emmental)

Instructions

1. 1.

   Crush the yeast in 200 ml lukewarm water and dissolve. Mix the flour with salt and sugar, create a well in the center, pour in the yeast mixture and oil. Using the dough hooks of an electric hand mixer combine everything, then knead by hand into a smooth, non‑sticky dough.

2. 2.

   If needed add a bit more flour. Let the dough rise covered in a warm place for 45–60 minutes. Preheat the oven to 200 °C (Oven + fan). Meanwhile wash the tomatoes, remove stems, blanch, shock in cold water, peel, quarter, deseed and dice small.

3. 3.

   Peel the garlic, finely chop and blend with the tomato cubes and vegetable broth into a fine puree. Season with salt and pepper. Dice the salami. Drain and chop the olives. Wash the bell pepper, halve, deseed and finely dice. Wash basil, dry, strip leaves from stems and finely chop.

4. 4.

   Knead the dough again on a floured surface and divide into 16 equal portions. Shape each into small pizzas and place on parchment paper lined baking sheet. Spread tomato sauce, leave a small border, top with salami, olives and pepper, sprinkle cheese, bake in preheated oven for 25–30 minutes. Remove finished mini‑pizzas and serve sprinkled with basil.