Ingredients

• 160 ml water (lukewarm)
• 7 g instant yeast (1 tbsp)
• 12 g honey
• 35 ml sunflower oil
• 75 g yogurt
• 450 g flour (all-purpose flour)
• 8 g salt (1⅓ tsp)
• fine semolina
• 100 ml water
• 70 g tomato paste
• 2 g oregano
• slices of cheese
• 140 g tuna (in sunflower oil)
• 50 g red onion (½ red onion)
• 50 g corn
• 40 g green olives
• 30 g black olives
• grated cheese
• cherry tomatoes (optional)
• cheese spread (optional)

Instructions

1. Add the lukewarm water, yeast, and honey to a deep bowl. Mix well and let it rest for 5 minutes.

2. Add the sunflower oil and yogurt. Mix until combined. Add the flour and salt. Knead for 10–12 minutes until smooth. Cover and let the dough rise for 1 hour, or until doubled in size.

3. Meanwhile, mix the tuna with finely chopped red onion, corn, and sliced green and black olives in a bowl. Set aside.

4. Mix the tomato paste, water, and oregano until smooth.

5. After rising, deflate the dough and divide it into 9 equal pieces, about 75 grams each. Shape into balls.

6. Take one ball and roll it out into a flat circle.

7. Spoon some tomato sauce into the center and place a slice of cheese on top. Fold the edges toward the center and pinch to seal.

8. Sprinkle some fine semolina on a plate and roll the filled dough through it. Place it on your work surface and gently roll it flat.

9. Place the dough on a baking tray lined with parchment paper. Brush with tomato paste, sprinkle grated cheese over it, and top with the tuna mixture. Optionally, add a slice of cherry tomato and a bit of cheese spread. Let the mini pizzas rise for 30 minutes.

10. Bake the pizzas in a preheated oven at 220 °C (428°F top and bottom heat) for 12–18 minutes, until golden brown.