600 gr flour
1 bag of yeast (7 g) instant yeast
1 teaspoon salt
475ml hot water
4 tbsp olive oil
200 ml tomato sauce
3 balls of mozzarella
50 gr grated (mozzarella) cheese
Dried oregano to taste
Fresh basil leaves
Mixer with dough hooks
Add the yeast to the warm water. Sift the flour into a large bowl and add the water with yeast, salt and olive oil. Knead with a mixer with dough hooks (or your hands) to a smooth dough that is more sticky, this can take about 10 minutes. Place the dough in a bowl, cover with a slightly damp kitchen towel and place in a place at room temperature. Let the dough rise for 45 minutes.
Meanwhile, slice the mozzarella and tomatoes. Heat the oven to 200 degrees. When the dough has risen, make 12 small balls. Line a baking tray with baking paper and press the balls of dough flat with a roller or your hands to approx. 15 cm. Press the middle part in a little more so that the sides are slightly higher.
Spread the mini pizzas with a thin layer of tomato sauce. Top with slices of mozzarella and tomato and sprinkle with oregano and some grated cheese. Place in the oven for 12 to 15 minutes until cooked through and the cheese has melted. Sprinkle with some fresh basil.