Small Pizzas with Anchovies, Olives and Rosemary
Crumble the yeast and mix with 100 ml of lukewarm water. Put the flour with the salt in a bowl, make a well in the middle and pour in the yeast. Sprinkle with some flour from the edges and let stand for 15 minutes.
Then pour in 100-150 ml (approximately ½-¾ cup) of lukewarm water and knead to a smooth dough. If the dough is too dry or too wet, add a little more water or flour. Shape the dough into a ball, cover, and let rise for 1 hour in a warm place until the dough has doubled in size.
For the sauce, rinse the tomatoes, remove the stalks and carve crosswise at the bottom. Place the tomatoes in a hot water, blanch briefly, rinse with cold water, peel, quarter and remove seeds, and cut into small cubes. Peel the garlic and finely dice.
Saute the garlic together with the pine nuts in a hot pan with oil for 1-2 minutes, add in the tomatoes and pour in the vegetable broth. Season with salt and pepper, and simmer over medium heat for 8-10 minutes.
For the topping, drain the olives and anchovies and cut into slices or in small pieces. Rinse the rosemary, shake dry and pluck small leaves.
Knead the dough again on a floured surface the dough, Roll out thinly into pizza bases (diameter 7 cm) (diameter approximately 2¾ inches). Place the mini pizzas bases on a baking tray lined with baking paper, spread with a little of the tomato sauce, cover with the sliced olives and anchovy pieces and sprinkle with Parmesan. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 20-25 minutes. Remove and place on a wire rack and serve garnished each with a sprig of rosemary.