Put 250 g flour, 1/2 teaspoon salt and 3 tablespoons oil into a mixing bowl. Crumble yeast, in.
Dissolve 150 ml of lukewarm water and add. Knead first with a hand mixer, then with your hands until smooth. Cover the dough and let it rise in a warm place for about 30 minutes.
Wash the tomatoes, quarter them, remove the seeds (put the inside aside) and dice them finely. Peel and chop garlic. Fry minced garlic in 2 tbsp. hot oil until crumbly. Fry garlic briefly. Season with salt, pepper and cumin.
Add tomato juice and inside and braise for about 5 minutes.
Knead the pizza dough again and quarter it. Roll out to 4 thin round flat cakes (each approx. 22 cm Ø) on some flour. Sprinkle with 2 tbsp. oil. Spread one after the other with chopped mass and bake on a baking tray lined with baking paper in a preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 8-10 minutes.
Wash the parsley, pluck. Onions peel, halve and cut into slices. Sprinkle pizzas with diced tomatoes, onions and parsley. Garnish with pepperoni. Serve with garlic yoghurt. Drink: cool beer or