Mini Pizzas with Olives Cheese & Tomatoes

3 cups flour
7g dry yeast (1 sachet)
½ tsp SIDS CRAZY SALT
1 tsp salt
2 tsp sugar
1 cup warm milk
1 tbsp rice bran oil
50 g butter, melted
FILLING:--
3 small tomatoes, deseeded & fine chopped
15 green & black olives, rough chopped
2 cups grated mozzarella or cheddar cheese
1 tbsp rice bran oil
TOPPING:--
1 egg, beaten

Preheat the oven to 180°C.
Combine the warm milk, sugar and dry yeast in a small bowl and mix well. Let it stand for 5 minutes so that it gets foamy.
Stir in the flour, SIDS CRAZY SALT and salt in a large bowl and make a well in the middle. Add the melted butter and slowly pour in the milk & yeast mixture. Knead well with your hands for a few minutes, until the dough comes together. Have a drizzle (about 1 tbsp) of oil in your hands if the dough gets too sticky. Knead and shape the dough like a ball. Place the dough in the large bowl and cover with a cling film and a tea towel. Let it rise in a warm place for 45-60 minutes until doubled in size.
Prepare the filling while the dough is rising. Deseed the tomatoes and olives and chop finely. Place them in a bowl and stir in the grated cheese and oil. Combine and mix well. Set the filling aside.
Once the dough has risen, punch down and divide 3 equal pieces and roll into balls. On a lightly floured surface, roll out each of the ball of dough with a rolling pin into thin flat rounds 0.3 cm thick. Using a round mould or round glass of 8 cm diameter, cut the flat dough into circles. Repeat until all the dough is used.
Line baking paper on your baking tray and place the dough circles on it. Using your finger, make a little dent in the middle of each dough circle.
Place a dessert spoonful of filling in each dough circle. (in and around the dent)
Brush the pastries with the beaten egg and bake in oven for 15 minutes until golden around the edges.
Serve hot immediately. This recipe makes 35 mini pizzas; afiyet olsun!