In a stand mixer or by hand, combine the flour, yeast, and sugar. Mix briefly, then add the water and continue kneading. Add the salt, then gradually add the butter in pieces. Knead until the dough is soft and smooth. Transfer to a work surface, fold the dough a few times, shape into a ball, and let rise for 2 hours.

After rising, roll out the dough with a rolling pin and use a round cutter to cut out circles. Place them on a baking sheet lined with parchment paper.

Top each mini pizza with tomato puree, a pinch of salt, and cheese. Let rise for 20 minutes, then bake at 350°F (180°C) for 10 minutes.

Add mozzarella to each mini pizza and drizzle with a little olive oil. Bake for another 5-6 minutes.

The mini pizzas are ready.

Enjoy—they’re irresistible!