What could seem more indulgent at lunchtime then a mini pizza? Thankfully though, they’re still packed with veg, so they still count as a healthy lunch recipe.
Whether you fancy smoked salmon, something more meaty with Parma ham or a hefty hit of chorizo, there’s something to satisfy every taste bud.
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…
- 500g pack ciabatta bread mix
- Other ingredients differ depending on what pizzette you choose
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.