Divide

Place the flour in a planetary mixer or a bowl, if you knead by hand.
Dissolve the yeast in the milk and stir into the flour, then mix.
Add the oil and salt and continue to knead until the dough is smooth and firm.
Now divide it into 3 parts.

Add

Add the tomato paste to one part and the turmeric to the other and knead each part to incorporate the added ingredients well.
Leave the three parts of dough to rise, each one in an oiled bowl covered with cling film; wait until they have doubled in size.

Round

Once they have doubled in size, divide each dough ball and roll into three smaller balls as big as an apricot, then place on an oven tray lined with baking paper, cover with a cloth and leave to rise for another 30 minutes.
Then delicately brush the surfaces with egg yolk, sprinkle with poppy seeds and bake in a pre-heated oven at 200 °C for 10-15 minutes or until golden.

Cook

Meanwhile heat some oil in a non-stick pan and add the mini burgers, cook for 4-5 minutes on each side until browned and cooked to perfection.
Remove the bread from the oven, leave to cool then cut in half. Spread the BBQ sauce on the lower half, add a basil leaf, a dry tomato, a slice of mozzarella and the hot burger.
Close and serve while still hot.