Preparation
Mix the yeast with the sugar and 350ml lukewarm water. Stir in 4-5 tbsp flour and leave to stand for 20 minutes. Mix the remaining flour, semolina and salt in a bowl. Add the yeast mix and knead everything to a smooth, soft dough. Shape into a ball, cover the bowl and leave to rest in a warm place for about 1 hour.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000216/000216_step_1_M.jpg)
Peel the onion and cut into thin rings.
Scald the tomatoes in boiling water, drain, peel, deseed and finely dice the flesh.
Saute the onions in hot oil in a pan until softened. Add the tomatoes and cook for another 5 minutes. Remove from the heat and add the basil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000216/000216_step_2_M.jpg)
Drain the anchovies and pat dry with kitchen paper.
Drain the olives. Peel and finely chop the garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000216/000216_step_3_M.jpg)
Line 2 baking sheets with baking paper. Preheat the oven to 220°C (200°C fan, gas 7). Spread a thin layer of flour and semolina on the work surface. Knead the dough briefly, shape it into a ball, divide into 10 portions and roll into balls. Leave to rest on a lightly floured surface for another 20 minutes. Flatten the dough pieces with your hands.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000216/000216_step_4_M.jpg)
Garnish the mini pizzas with olives and anchovies. Scatter over the garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000216/000216_step_5_M.jpg)
Spread the tomato and onion mixture on the pizzas with a spoon. Tear the drained mozzarella into small pieces and place on the pizzas.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000216/000216_step_6_M.jpg)
Grate the pecorino over the pizzas and place them on the baking tray. Bake in the oven for 15 minutes until golden brown and crisp.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000216/000216_step_7_M.jpg)