Mini spider pizzas

Mix the crumbled yeast with the water.

In a mixing bowl (3.2 l Mixing Bowl), add the flour, olive oil, salt, sugar, and yeast mixed with the water.

Mix (Scraper) and finish by hand until you have a dough that is no longer sticky (add a little flour if needed).

Leave the dough to rest for about 30 min, covered, at room temperature.

Knead the dough lightly and divide it into 16 portions.

Flatten each portion with your fingertips to make a circle about 7 cm in diameter.

Place them on a baking sheet set on the cold oven rack.

Spread tomato sauce over each dough circle (Pro Silicone Brush) and distribute the finely sliced mozzarella.

Cut 16 olives in half lengthwise to form the spiders’ bodies.

Cut the remaining olives into eight strips to make the legs.

Place them on the pizzas to form the spiders.

Bake for about 20 min on the lower rack of the oven, preheated on conventional heat, setting 7/8 or 220°C. Leave to rest for a few minutes before serving.

Variations: let your imagination run wild and make mini ghost pizzas, eye pizzas...