Mini pizzas with beetroot and cheese

Ingredients:

• 2 small red beets
• 100 g salami
• 450 g of ready-made pizza dough
• Corn flour for baking
• Wheat flour for working with dough
• 450 gr. pizza dough
• 1 tbsp. (110 g) grated mozzarella or fontina cheese *
• 2 tbsp crumbled goat cheese (about 60 g)
• 1 tbsp. Provencal herbs
• 3 tbsp. l. olive oil
• You will need: round cookie cutter with a diameter of 10 cm.

Preparation:

1. Preheat a gas or charcoal grill with a lid. (Mini pizzas can also be baked in the oven. Position a rack in the upper third of the oven and preheat to 400°F (200°C). Bake the pizzas on a cornmeal-dusted baking sheet until golden brown, 12-14 minutes.)
   
   Sprinkle a baking sheet with cornmeal. Set aside. Cut the beets into 2-3 mm thick pieces. Set aside.
2. On a lightly floured work surface, roll out the dough into a circle 35 cm in diameter. Using a cookie cutter, cut out 6 circles from the dough and transfer to the prepared baking sheet.
3. Divide the fontina or mozzarella cheese evenly between the dough circles. Top with slices of salami and beetroot. Add goat cheese and sprinkle with herbes de Provence. Drizzle with olive oil and grill over low, indirect heat. Cover the grill and cook until the dough is crisp and golden and the cheese begins to melt, 8-10 minutes.
   
   Note *
   
   To make the cheese easier to grate, place it in the freezer for 15 minutes..