Instructions for the dough:

With a bread machine:

• Add ingredients: Place the water, olive oil, salt, flour, and yeast in the bread machine pan. For instant dry yeast, add it directly with the other dry ingredients without needing to rehydrate it.
• Machine setting: Select the "dough" program that kneads and proofs the dough. Once the cycle is complete, your dough is ready to use.

Without a bread machine:

• Yeast preparation: If necessary, dissolve the yeast in warm water with a pinch of sugar and let it sit until bubbles form. Otherwise, mix it directly with the flour.
• Mixing ingredients: Mix the flour with the salt, then add the yeast-water and olive oil.
• Kneading: Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
• First rise: Let it rise in an oiled bowl, covered, for about 1 hour or until it doubles in size.

Instructions for the pizzettas:

• Shaping: After the first rise, deflate the dough and divide it into small balls. Roll each ball out into small disks about 10 cm in diameter.
• Pre-baking: Preheat your oven to 220°C (convection if available). Arrange the dough disks on baking sheets lined with parchment paper. Pre-bake the dough bases for 5-7 minutes or until they are slightly firm and begin to brown.
• Topping: Remove the dough bases from the oven, spread a thin layer of tomato sauce, and then top with cherry tomatoes, bell pepper dices, and sliced onion.
• Final baking: Return to the oven and continue baking for another 10-15 minutes or until the pizzettas are golden and the vegetables are tender.
• Finishing: Drizzle with olive oil, season with salt and pepper, and garnish with fresh basil leaves after baking.
• Serve your pizzettas hot for a light meal or as a delicious appetizer at your gatherings. These mini pizzas offer a burst of vegetable flavors, perfect for sharing and enjoying.