Put flour, 1 teaspoon of salt and sugar in a mixing bowl. Mix yeast in 1/8 litre warm water. Stir the yeast water and oil into the flour with the dough hooks of the hand mixer, work through well.
Knead into a smooth dough with your hands. Cover and leave to rise in a warm place for about 10 minutes. In the meantime, peel and slice the pineapple and cut out the stalk. Dice the turkey breast.
Coarsely grate Emmental cheese. Roll out the dough on a lightly floured work surface and cut out into a circle (approx. 10 cm Ø). Put dough circles on a baking tray lined with baking paper. Cover each circle with a slice of pineapple, turkey cubes and grated cheese.
Sprinkle with coloured pepper. Cover and leave to rise again for about 10 minutes in a warm place. In the meantime, cut off a long rasp from the fresh coconut with a peeler. Bake the mini pizzas in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.
After 10 minutes spread the grated coconut on the pizzas. Serve immediately garnished with mint.