These mini pizzas are great for a light lunch or supper. Serve with salad
- 500g pack ciabatta bread mix
Make up the dough according to the pack instructions (we prefer to add 1tbsp more oil than stated), leave to rise for an hour or so (or in the fridge overnight) then knock the air out of the dough and divide into 8 balls. Roll out to about 1cm (½in) thickness, leaving the other balls covered while you work. Heat the oven to 240 C, 220 C fan, 475 F, gas 9 and top the pizzette with one of the following...
Tomato, aubergine and ricotta Layer strips of chargrilled aubergine (find ready-done antipasti in olive oil on deli counters or specialist sections), sliced tomatoes and dollops of ricotta cheese. Season, bake for 8 minutes, then finish with a drizzle of extra virgin olive oil once out of the oven.
Smoked salmon and cream cheese with rocket Spread a thin layer of cream cheese on the pizzette base and bake for 8 minutes. Once out of the oven, top with more cream cheese, wafer-thin smoked salmon, wild rocket stems and black pepper.
Mozzarella, Parma ham and peppers Use ready-made chargrilled peppers, cut into strips, and layer with torn mozzarella. Bake for 8 minutes, then top with Parma ham and finish with extra virgin olive oil.
Slow-roast tomato, blue cheese and chorizo Layer chunks of Gorgonzola (or milder Dolcelatte), sliced chorizo and slow-roasted jarred tomatoes (we love Dallaglio by Sacla' Italian Slow-Baked Tomatoes). Bake for 8 minutes and finish with extra virgin olive oil.