When I go to the supermarket after school, my kids often ask for mini pizzas. They're round, super shiny, and usually greasy. I read the label—not something I do often, though I should—and I see they use pomace oil. That's the short story behind this recipe: finding the right balance between taste and health. These mini pizzas are inspired by a recipe from a Neapolitan blogger friend of mine, a queen of pizza and baked goods online. But I made them my own. I left out the sugar and lard, used water and rice milk, and sourdough starter, which I haven't managed to make at home yet, so I buy the dried version at the store. That one has about 30% baker's yeast, but the rest is really, really natural (again, the label tells the story). I made these in one morning, just in time for a lunch appetizer when they were still piping hot, topped with thinly sliced Parma ham, for a Margherita-style snack with tomato sauce and buffalo mozzarella, and even to nibble on at dinner.