Mini-pizza with ham and pepper

10 (Per serving)

For the dough:

500 g flour
some flour to choose? we'll show

40 g fresh yeast

50 g butter

1/4 h. l. 1.25 g (.) Salt

1 egg

For the filling:

400 g 2 canned chopped tomatoes

1 red pepper

1 green pepper

200 g fungi

85 g lean cooked ham

salt and freshly ground black pepper

finely chopped fresh marjoram or oregano to taste

2 bulbs

finely chopped fresh basil to taste

15 ml (CT 1. L.) Olive oil

200 g grated cheese "cheddar"

To prepare the dough in a bowl pour the flour, make a depression in the center. Add the yeast and mix with flour. Pour into the recess 125 ml of warm water, mix well, cover and let stand for 20 minutes.

Add to batter oil, salt and egg and knead the dough well. In a warm place and let rise until doubled the volume is not. Stir the batter and set aside.

To prepare the stuffing cleaned and finely chop the onion. Preheat a frying pan olive oil and lightly fry the onion. Add tomatoes, cover and simmer on low heat for 15-20 minutes, stirring occasionally.

Cut the peppers lengthwise and remove the seeds and partitions, and then cut into thin strips. Wash and finely chop the mushrooms. Put the peppers and mushrooms in tomato mixture and simmer for another 5 minutes, stirring 1-2 times.

Cut the ham into thin strips and add to the tomato mixture. Add salt, pepper, oregano and basil to taste.

Divide the dough into 20 equal pieces, roll each as thin as possible and put it on a greased baking sheet. Share on each mini-tomato pizza toppings and sprinkle with grated cheese.

Bake in a heated oven to 200 degrees for approximately 25 minutes until the pizza will not rise and browns. Serve immediately.