Greek mini pizzas

Ingredients for 8 servings:

• 600 g flour
• 1 cube of yeast
• 300 ml water, lukewarm
• 60 ml olive oil
• 1 pinch(s) of sugar
• 2 tsp salt
• 1 kg cocktail tomatoes, red and yellow, halved
• 400 g feta cheese, crumbled
• 1 handful of fresh herbs of your choice (thyme, rosemary, basil)
• Pepper, freshly ground
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 2 minutes

Small pizzas with feta and colorful cocktail tomatoes

In a small bowl, dissolve the yeast and sugar in about 1/8 liter of lukewarm water. Stir in 2-3 tablespoons of flour and let it rise in a warm place for about 20 minutes. Sift the remaining flour into a large bowl, pour the yeast mixture into the center, season with salt, and knead thoroughly. Gradually add the remaining water and olive oil to form a smooth dough. Cover with a cloth and let it rise in a warm place for about 2 hours. Knead the dough again, shape into 8 small flatbreads, flatten with your hands, and form a rim. Preheat oven to 230 degrees Celsius (top/bottom heat). Place the flatbreads on a baking sheet lined with baking paper and top with the cherry tomatoes and feta, season with salt and pepper. Bake for about 12 minutes, then drizzle with olive oil and sprinkle with the finely chopped herbs.