For the pizzette, briefly sauté the onions with 3 tablespoons of olive oil. Mix onions with salami, mountain cheese, tomato paste, balsamic vinegar and the chopped herbs. Roll out the yeast dough thinly.
Cut out round circles (about 10 cm) and place them on a baking sheet with baking paper. Place a tablespoon of salami mixture on each circle, leaving a border.
Top with sliced cocktail tomatoes and halved Bambini Mozzarella. Bake in the oven at 200 °C for about 20 minutes.
Preparation Tip:
Pizzette are very changeable and ideal for leftovers. Peppers, ham, corn or other ingredients can be varied well.
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