Melt the yeast in a lukewarm water cup; add 3 tablespoons of flour and let it rest for 15 minutes. Meanwhile, sieve the remaining flour and mix it with salt, sugar and oil. Add the melted yeast to this mixture and knead while gradually adding water.
Once the dough is soft, homogeneous and elastic, let it rise until it has doubled its volume (around 90 minutes). Knead back the dough and level it. Using a pasta cutter, cut several discs of pasta and gently widen them with hands. Cover discs of pasta with a dishcloth and let them rise for 15-20 minutes.
Filling: lightly fry the garlic clove and subsequently add the chopped whole peeled tomatoes, the salt and some basil leaves and cook for 15 minutes.
Fry the mini pizzas in hot frying oil and once they are ready, drain on kitchen paper, place them on a plate and keep them hot. Garnish mini pizzas, still hot, with tomato sauce, cubes of Trevalli mozzarella Sibilla, basil and serve.
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