Mini Pizzas with Various Toppings
- 1 kilogram Pastry flour
- 1 Tbsp salt
- 1 cube fresh Yeast 42 grams (approximately 1 1/2 ounces)
- 500 milliliters lukewarm water
- 2 Tbsps olive oil
- 200 grams tomatoes (peeled and diced)
- 1 green Bell pepper (diced)
- 5 Tbsps olive oil
- 300 grams Leeks (cut into rings)
- freshly ground pepper
- 200 grams cooked ham (cut into stripes)
- 300 grams sliced button Mushroom
- 1 chopped onion
- 1 can Tuna in oil (150 grams or approximately 5 ounces)
- 6 green Olives (sliced)
Mix the flour, salt, yeast and water to form a smooth dough. Cover and let rise for 20-30 minutes. Knead thoroughly, then roll into a long cylinder; cut the cylinder into 20 pieces. Knead each piece individually, then roll each into a circle about 12 cm (approximately 5 inches) in diameter. Place the dough circles on the aluminum pans. Cover and let rise another 15 minutes.
For the sauce, cook the tomato and bell pepper in 2 tablespoons oil; let cool.
Cook the leek in 2 tablespoons oil, then stir in half of the ham. Season with salt and pepper. Cook the mushrooms in the remaining oil, then add the remaining ham. Stir together the onion, drained olives and shredded tuna; season with salt and pepper.
Puree the tomatoes with their juices, season with salt, pepper and oregano, simmer about 20 minutes and allow to cool. Spread the pizza crusts with the sauce, then add the prepared ingredients to 5 pizzas each. (For example, 5 pizzas with the tuna mixture, 5 with the tomato and bell pepper mixture, etc.) Sprinkle all of the pizzas with the sliced mozzarella and grated cheese. Bake in a preheated oven (225°C, or approximately 425°F, bottom rack) for about 20 minutes.