Small Pizzas with Cheese and Tomato Toppings

Crumble the yeast and stir in 3-4 tablespoons lukewarm water until smooth. Sieve the flour into a bowl with the mixed yeast, sugar, salt, oil and 150 ml (2/3 cup) of lukewarm water and knead to a smooth dough that no longer sticks to the bowl edge, possibly varying the amount of flour. Cover and let rest for about 1 hour in a warm place.

For the cheese topping, peel the onion, halve and cut into fine strips. Mix with both cheeses and oregano.

For the tomato topping, peel the garlic and squeeze the tomatoes in a bowl. Drain the capers and olives well. Brush the arugula, rinse, spin dry and tear small.

Preheat the oven to 220°C. Line a baking sheet (or more) with parchment paper.

Knead the dough well on a floured work surface, shape into a roll and cut into about 16 pieces. With a rolling pin roll out small pizzas, put on the prepared sheet and brush with a little olive oil. Sprinkle half of pizzas with onions and cheese mixture, sprinkle. the second half with the tomato sauce, sprinkle with salt and pepper and top with the olives and the capers. On all pizzas leave a narrow margin. Drizzle all toppings with a little oil and bake until golden brown 10-15 minutes in the oven.