- Portion(s) pizza dough 0.25
- Tomato tapenade 10 g
- Slices of salami or chorizo (Spanish sausage) 2
- Thin slices of Mozzarella 2
- Oregano 0.5 sprigs
Roll the pizza dough out on a floured work surface until 3 mm thick.
Cut out circles with 6 or 7 cm pastry cutter.
Put a little of the tapenade onto the pizza dough circles and cover with the salami and Mozzarella. Pluck some oregano leaves off the sprig and sprinkle over.
Put the mini pizzas on the pre-heated stone and bake at 250 °C for about 6 minutes.
EASY FLIP - Indirect heat
10 minutes at a medium setting with the lid closed