Grandma's Pizzas

Ingredients for 1 servings:

• 2 large potatoes, boiled, peeled and finely mashed
• 1 kg flour
• 1 tbsp, leveled salt
• 1 tbsp sugar
• 2 packets of dry yeast
• 600 ml water
• 60 ml olive oil, good
• e.g. tomatoes, pureed
• salt and pepper
• Sugar
• oregano
• 2 m.-sized onion(s)
• salt and pepper
• 2 balls of mozzarella
• n. B. Olives, black, halved
• some basil leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

My Italian grandma’s legendary mini pizzas, about 6 pieces

For the dough, put the flour and all the dry ingredients in a large enough bowl and whisk to ensure everything is evenly distributed. Then add the mashed potatoes, water, and olive oil and knead everything thoroughly by hand until the dough is no longer sticky (of course, you can also do this step using the dough hook on a hand mixer). Briefly preheat the oven to about 50 degrees Celsius. Once the temperature is reached, place the bowl with the dough inside, close the oven door, and immediately turn the oven off completely. The dough needs to rise for at least 60 minutes. In the meantime, prepare the topping: For the sauce, simply season the passata with salt, pepper, sugar, and oregano to taste; this doesn’t require much effort. Slice the onions into very fine rings, sprinkle with a little salt and pepper, mix evenly, and let stand. Be sure to squeeze the liquid out of the onions before adding the topping. Drain the black olives and halve them. Drain the mozzarella and press it firmly with kitchen paper, then slice it. When the dough has doubled in size after the rising time, line a baking sheet with parchment paper and evenly brush it with olive oil. With oiled hands (important, otherwise it will stick!), press the dough onto the baking sheet in small portions to create small “flatbreads” about 12 cm in diameter, about 6 pieces. Now, pay attention to the order of the toppings: First, press the onion rings onto these flatbreads. Simply place 3-4 rings on each flatbread and press them evenly into the dough. Then spread everything with the prepared tomato sauce and top each flatbread with about 2-3 olive halves, also pressing these lightly into the dough. Bake the pizzas in the oven preheated to 200°C (400°F) with top/bottom heat for about 20 minutes. After 20 minutes, briefly remove the pizzas from the oven and top each with about 1 slice of mozzarella. Then return the pizzette to the oven for another 4-5 minutes, just until the mozzarella has melted. If desired, you can garnish them with basil leaves after baking. These pizzette are much quicker to make than you might initially think. The pizzette are delicious warm from the oven and are also delicious served cold with a glass of red wine.