Mini Pizzas

15 oz. all-purpose flour
2 teaspoons instant bread (baking) yeast
3 teaspoons salt
1/8 cup olive or sun flour oil
1¼ cups warm water
Topping
½ cups tomato and onion mixture
2 teaspoons herbs (oregano, marjoram and rosemary)
1 teaspoon crushed garlic
1 cup mozzarella, grated

Method: 

Place flour in a bowl and add yeast and salt.
Combine oil and water.
Add in dry ingredients and water mixture.
Mix well. (It will make a sticky dough.)
Cover and set in a warm place for an hour to rise until it doubles in size.
On a floured surface, roll out dough until thin.
Cut into rounds with a scone cutter and arrange on a greased baking sheet. 
Preheat oven to 400°F.
Spread the onion and tomato mixture onto the dough and sprinkle with herbs and garlic.
Top with a generous amount of grated mozzarella.
Bake for 8 to 10 minutes until golden brown and crisp around the rim of the bases. Serves 6