Ingredients:
350 grams flour
1 tsp. salt
1 heaping tbs. of fast-rising yeast
190 ml water, room-temprature
1 tbs. olive oil
1 tin of anchovies
1 can of artichoke hearts
2 fresh tomatoes, poached and peeled
Sea salt
1 pckg. Tnuva’s Mozzarella Loaf Cheese, grated
1 tbs. Tomato paster
½ tsp. Brown sugar
2 garlic cloves
2 tbs. chopped basil leaves

Instructions:
1. Preheat the oven to 350° Fahrenheit.
2. Add the flour, salt, and yeast to your mixing bowl and mix.
3. Add the water and the olive water and need for 5 min. until the dough is uniform and light.
4. Roll a big ball out of the dough, cut a deep x in the middle, cover the bowl with a towel, and let it rise in a dark spot for approximately two hours.
5. While the dough is rising, blend the poached and peeled tomatoes in a food processor with a dash of sea salt, brown sugar, garlic cloves, and the tbs. of tomatoes, and set aside.
6. Once the dough has risen, push on it gently with your fist to let the air out.
7. Add the chopped basil to the dough and knead thoroughly.
8. Place a baking sheet on the baking tray and brush the sheet with olive oil.
9. Sprinkle the worktop with flour and roll out the dough to a medium thickness.
10. Using a cup or circular cookie-cutter, cut circle out of the dough. Transfer these circles to the baking sheet, drizzle with the tomato sauce and the mozzarella flakes.
11. Quarter the artichoke hearts. Place two artichoke heart quarters and one anchovy slice on each mini pizza.
12. Put in the oven and bake for 10-12 min.

Serve hot, and enjoy!