Small Pesto Pizzas
For the dough: In a bowl, mix the yeast and sugar with 4 tablespoons of warm water. Add 4 tablespoons of flour and let rise for 30 minutes in a warm place.
Mound the remaining flour with the salt on the work surface and make a well in the middle. Pour 1/4 liter (approximately 1 cup) of lukewarm water into the well with the yeast mixture and mix into a smooth dough. Place in a bowl and cover. Let rise for at least 1 hour in a warm place until it has doubled in volume.
Rinse the tomatoes, cut off the stalks and cut into slices.
Drain olives and chop coarsely. Peel the onions and cut into rings. Cut the mozzarella into slices.
Roll out the dough into about 12 pieces on a floured surface. Place on a parchment-lined sheet tray.
Arrange the tomatoes on the dough. Season with salt and pepper. Top with the olives, onion rings, and mozzarella. Bake in a preheated oven at 200°C (approximately 400°F) for about 15-20 minutes.
For the pesto: Puree the basil leaves (saving a few for garnish) with the pine nuts, Parmesan and 4 tablespoons of oil. Continue to add the oil while blending until creamy. Drizzle the cooked pizzas with the pesto and serve while warm.