Serve with toasted bread cubes and fresh veggies. Make two parallel cuts lengthwise and two parallel cuts crosswise to make nine equal squares of dough. Arrange three slices of tomato on each pastry. Sprinkle with pepper. Top with Gouda, crumbled feta and olives.
Place pizzettes on cookie sheet.
Bake until pastry is golden brown and has puffed, about 18 to 20 minutes. Remove from oven and sprinkle with herbs. Process until combined. Add shredded gouda cheese and beer. Transfer to a bowl and sprinkle with paprika.