Mini Pizzas with Olives
- For the dough
- ½ cube fresh Yeast (21 grams)
- 400 grams Pastry flour
- ½ teaspoon salt
- olive oil
- Pastry flour (for the worktop)
For the dough, dissolve the yeast in 180 ml (approximately ¾ cup) of lukewarm water. Mix the flour with the salt in a bowl, make a well in the middle, pour in the yeast solution and 2 tablespoons of oil, and knead with the dough hook of the electric hand mixer until smooth, such that the dough no more sticks to the edge of the bowl.
Knead the dough again on a floured surface for about 10 minutes vigorously, add extra flour or lukewarm water, if necessary.
Put the dough back into the bowl, cover and allow to rest for 1 hour in a warm place.
Line a baking tray with baking paper.
For the sauce, peel the garlic, chop finely and saute until soft in a hot pan with 1 tablespoon oil. Add in the tomatoes, season with salt and pepper, and let simmer for 10-15 minutes over medium heat.
For the topping, drain the mozzarella, cut in half lengthwise and then cut into thin slices. Drain the olives. Rinse the basil, shake dry and pluck off the leaves.
Divide the dough into 8-10 equal portions and roll out each portion into thin pizza bases. Place the bases on the baking tray lined with baking paper, spread the tomato sauce over the pizza bases and top with the mozzarella slices, olives and basil leaves. Lightly season with salt and pepper and drizzle with a little olive oil.
Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4)(approximately 420°F) for 15-20 minutes. Remove and serve immediately.