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1
Place the flour on a work surface, make a well in the center and add the crumbled yeast.
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2
Dilute with water and mix with some flour.
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3
Add the salt, oil, sugar, and butter.
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4
Combine the ingredients, incorporating the flour, but do not over- knead the dough.
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5
Shape the dough into a ball, cover it and let it rise for 40 to 50 minutes.
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6
Without kneading the dough, roll it out to a sheet approximately 3 millimeters in thickness.
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7
With a cookie cutter, approximately 5 centimeters wide, cut disks out of the dough and place them on a baking sheet.
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8
Gather the leftover pieces of dough, knead it together, roll it out, cut out the disks and place them on the baking sheet.
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9
With the tips of your fingers, press the center of the disk to hold the toppings.
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10
Add the tomato pulp and a pinch of salt to the center of the disk.
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11
Bake at 200C for 5 minutes.
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12
Remove the baking sheet from the oven and add some chopped and drained mozzarella, a pinch of oregano, and a drizzling of oil to the center of the mini-pizzas.
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13
Return the baking sheets to the oven for an additional 4 to 5 minutes. The mini-pizzas can also be made in a square shape, eliminating the problem of having leftover scraps of dough.
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14
Remove the baking sheets from the oven and serve hot.
