- For the pizza bases
- 400 grams Pastry flour
- ½ cube Yeast (21 g)
- 1 pinch salt
- ½ tsp sugar
- 75 milliliters olive oil
For the pizza bases, dissolve the yeast with the sugar in about 125 ml of lukewarm water (approximately 1/2 cup). Mix in the remaining dough ingredients and knead with the dough hook of a hand mixer until smooth. Leave to stand for 1 hour in a warm place.
For the topping, blanch, peel, seed and dice the tomatoes.
Mix the basil with the tomatoes. Add the crushed garlic and season with salt and pepper.
Place the dough on a floured surface and knead well. Shape into a roll and cut into 16 parts. Roll each portion out into a small pizza base and place on a greased baking sheet.
Spread the tomato mixture on top of the bases and drizzle with olive oil.
Bake in a preheated oven at 200°C (approximately 400ºF) for 25 minutes.
Shower with Parmesan and serve garnished with parsley.