With mozzarella and dried tomatoes
For 12 pizzette
6 mini-pizza doughs
12 slices of salami
12 fresh mozzarella balls
150 g of chopped dried tomatoes, hydrated in extra virgin olive oil
1 teaspoon of toasted sesame seeds
Fresh basil leaves
Prep time: 25 minutes
⦁ Preheat the oven to 200º C.
⦁ Cut the pizza dough bases in half, place them on parchment paper and bake for 20 minutes until they are well browned and removed from the oven.
⦁ Cover each portion with a small teaspoon of dried tomatoes in oil. On top add a mozzarella ball squished with your fingers, topping it with a pinch of toasted sesame seeds and covering with a salami slice twisted like an eight or bow. Decorate it with basil leaves and serve.