Dissolve the yeast in warm water.
Put flour, yeast, salt, oil in a bowl and mix well until you get a soft and non-sticky dough.
Because it does not require leavening time, we divide the dough into balls. We spread each ball (not too thin).
Grease each pizzetta with tomato sauce.
On top of some I put dried salami cut into fissures, on others basil with hot peppers, on others mortadella cut into fissures.
Place in a tray lined with baking paper, in the oven heated to 180 degrees for about 10-15 minutes.