Mini pizzas with mozzarella and kabanos
250 gram flour (I’ve done this with both normal flour and tipo 00, both works fine)
200 ml luke warm water
2 tbsp olive oil
1 pinch of Maldon sea salt
25 gram yeast
around 200-250 gram mozzarella, sliced
3-4 kabanos sausages, sliced
10 cherry tomatoes
1 small red onion, sliced
0.5 jar of ready made pasta sauce with tomatoes and chili (for example Barilla or Zeta)
In the bowl of your mixer (like a Kenwood or KitchenAid), combine water and yeast with the dough hook. Make sure the yeast is completely dissolved and then at a low speed, add salt, olive oil and the flour. Let the machine knead the dough for 5-7 minutes until smooth. If needed add more flour. Remove the dough hook, cover with a kitchen towel and let the dough rise for 30 minutes.
Put baking paper on two baking sheets. Divide the dough in half and make 5 small pizzas of each part. As they are so small I just sprinkle some flour on them and flatten them directly on the baking sheet.
Spread 2 tsp of pasta sauce on each pizza. Divide the cheese equally over all pizzas, then the sliced sausages, onion and at last the tomatoes. Bake in the oven for 10-15 minutes, 220 degrees C (convection oven). Sprinkle Maldon sea salt and serve directly.