Sift the flour well, cover the yeast and water. Let this mixture rise for about 3 minutes. Then mix some with a spoon.
Then mix the mixture carefully by hand and add lukewarm water from time to time. Knead the dough into a ball. If the dough is too dry, add a few drops of water. If it is too wet, add a little more flour. And in any case, roll something into a ball.
Heat the oven to 230 degrees (convection).
Prepare a wire rack lined with parchment paper.
Divide the dough into three parts and form into balls.
On a fine flour, put the dough balls into small pizzas (13 to 14 cm in diameter) and place them on the wire with the baking paper.
For the “Spicy Paprika” pizza, spread sour cream on the pizza crust. 1 tsp thyme, salt and pepper. Add 1 teaspoon of olive oil and spread everything. Cover with peppers, pepperoni rings, sliced feta and olives. Sprinkle 1 teaspoon of thyme on top. Pepper and salt.
For “yellow zucchini with vegetable garlic” pizza, spread the base with 1 tbsp of sour cream. Sprinkle with 1 tsp rosemary and salt and pepper. Add 1 teaspoon of olive oil and spread everything.
Top with zucchini slices, garlic slices and date tomatoes. Then sprinkle with 1 tsp rosemary and pepper and salt. Spread some cheese on top.
For the “mushroom with peas” pizza, brush the base of the pizza with 1 teaspoon of olive oil. Finely chop the basil leaves and set aside. Season with salt and pepper. Put 4 pieces of mushrooms and some peas on top. Sprinkle 1 teaspoon oregano and 1 teaspoon fresh paprika on top. Drizzle 1 teaspoon of oil over it.
The mini pizzas now sit in the oven for 10 to 12 minutes – medium – until nice and crisp.