Mini Pizzas

For the dough: dissolve the yeast with 150 ml (about 5 ounces) of lukewarm water and stir until smooth. Mix well with flour, olive oil and salt and knead into a dough. Let rise in a warm place, such as a 50°C (approximately 125°F) oven, until doubled in volume.

For the sauce: saute onions in hot olive oil until translucent. Squeeze the garlic in a press and stir into pan with tomato paste, tomato puree, salt, pepper and sugar. Slightly boil and let thicken over medium heat. 

For the olive/salami topping: slice olives into rings and mozzarella into thin slices.

Divide dough into 18 portions, form into small balls and place on a floured surface. Roll out each to about 12 cm (about 5 inches) in diameter and place on a greased baking sheet. Add tomato sauce and top with salami, mozzarella and olives.

Bake mini pizzas in a preheated oven at 250°C (approximately 475°F) for about 10 minutes or until lightly browned.

For the fig/prosciutto mini pizzas: combine quark with salt, oil, egg and egg yolk, flour and baking powder. Mix well and process everything into a smooth dough. Let rest about 30 minutes.

Rinse figs, cut in half lengthwise, then cut crosswise into thin slices. Slice prosciutto into thin strips.

Mix creme fraiche with cheese, cream and sour cream.

Roll dough on a floured surface. Form 18 small disks of dough and create a small crust on each. Place on a greased baking sheet.