Sweep the flour over the well, cover the yeast and water. Let this mixture rise for about 3 minutes. Then mix a little with a spoon.
Then mix the mixture carefully by hand, adding the lukewarm water from time to time. Knead the dough into a ball. If the dough is too dry, add a few drops of water. If it is too wet, add a little more flour. And anyway, knead something and form a ball.
Preheat the oven to 230 degrees (convection).
Prepare a wire rack lined with parchment paper.
Divide the dough into three parts and form balls.
On a well-floured surface, roll out the dough balls into small pizzas (about 13 to 14 cm in diameter) and place on the wire rack with the baking paper.
For the “Spicy Paprika” pizza, spread the sour cream on the pizza crust. Season with 1 tsp thyme, salt and pepper. Add 1 teaspoon of olive oil and coat everything. Cover with strips of pepper, pepperoni rings, cubes of feta and olives. Sprinkle 1 tsp thyme on top. pepper and salt.
For the “Yellow Zucchini with Vegetable Garlic” pizza, spread the base with 1 tablespoon of sour cream. Sprinkle 1 tsp rosemary and season with salt and pepper. Add 1 teaspoon of olive oil and coat everything.
Top with zucchini slices, garlic pieces and a date tomato. Then sprinkle 1 tsp rosemary and pepper and salt. Grate some cheese on top.
For the “Mushrooms with Peas” pizza, brush the pizza base with 1 teaspoon of olive oil. Roughly chop the basil leaves and place on the bottom. Season with salt and pepper. Place 4 mushroom slices and a few peas on top. Sprinkle 1 teaspoon of oregano and 1 pinch of hot paprika on top. Drizzle 1 teaspoon of oil over it.
The mini-pizzas are now put in the oven for about 10 to 12 minutes – medium level – until they are nice and crispy.