Small Zucchini and Salmon Pizzas

Mix together the flour and salt on a work surface and form a well in the center. Crumble the yeast and sprinkle the sugar into the well. Pour about 80 ml (approximately 1/3 cup) of lukewarm water in the center and let stand 20 minutes. Then mix with 2 tablespoons of oil and about 100 ml (approximately 1/2 cup) of lukewarm water and knead to a smooth dough, adding additional lukewarm water if needed. Cover the dough and let stand 1 hour in a warm place free from drafts.

Preheat the oven to 250°C (approximately 475°F) convection. Rinse the zucchini and cut into tiny cubes. Drain the mozzarella and cut into small cubes.

Knead the dough and divide in half. Shape on a floured work surface to two long rolls, then cut into 2-3 cm (approximately 3/4-1 1/4 inch) thick pieces. Flatten the pieces into small rounds. Brush the flatbread with a little oil and season generously with salt and pepper. Sprinkle with 1-2 teaspoon mozzarella and 1 teaspoon zucchini cubes.

Place the mini pizzas on a parchment paper-lined baking sheet and bake for 10-12 minutes. When cool, place in the muffin liners.