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In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5–7 minutes until frothy.
In a large mixing bowl, combine the flour and salt.
Add the yeast mixture and olive oil to the flour. Mix until a dough forms.
Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
2. Assemble the Mini Pizzas:
Preheat your oven to 400°F (200°C).
Punch down the risen dough and divide it into small balls (about golf-ball size).
Roll each ball into a small circle about 4–5 inches in diameter.
Place them on a baking sheet lined with parchment paper.
Spread a thin layer of tomato sauce over each mini pizza.
Sprinkle shredded cheese, then add diced tomatoes and bell peppers.
Season with dried oregano and a light brush of olive oil.
3. Bake:
Bake in the preheated oven for 12–15 minutes, or until the edges are golden and the cheese is bubbling.
Garnish with fresh basil leaves if desired.
Serving and Storage Tips:
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