Mini Pizza

One quarter recipe pizza Dough ( or, use a pastry cutter to cut out 20 x 6cm circles from a pack of soft Middle Eastern flatbread)	Punch down the dough, knead it lightly, and roll into a sausage. Cut into halves, then again and then into ~5 pieces each to make 20. Roll the bits into balls and allow to sit under a slightly-damp kitchen towel while you work (to prevent drying). Take balls of dough one by one, and gently flatten them with your hands, then pull the edges gently to enlarge the circle until they are about 5cm on a side. Place them on the baking sheets a few cm apart. After you have finished all the rounds, it helps to start with the ones you did first as they had some resting time, and pick them up and stretch them a bit more if it looks they could use it. The dough will be easier to handle at this point – do not tear. Place the re-stretched pizza bases on the sheets (still spacing them out to allow for expansion), cover with cloth kitchen towels, and allow to rise for about 20 minutes. They will puff up visibly.
Extra-virgin olive oil
~10 slices of spicy cured chorizo sausage (the large-cross-section salami sort – if you have a thinner cured one, slice it thinly and use as much as you need)
A couple of handfuls of shredded hard cheese
Dried oregano to sprinkle
Black pepper or chili flakes to taste

Preheat oven to 200°C (Ovens vary. Mine has the no-fan option which is what I use). Cover two baking sheets with baking parchment.
Prepare your toppings – shred cheese, cut tomatoes, scizzor slices of chorizo or salami into 1cm square-ish bits. Put in the fridge (mostly for sake of cheese here, so that it doesn’t get warm and soggy).
(This step is entirely optional – but helped me.)
Brush each round with a little bit of olive oil, leaving approximately 1-cm margin (this is roughly, if you splat oil around it’s not a problem of any sort), and then top with a few squares of salami or chorizo, and a couple of strips of sundried tomato. Or whatever else you like.
Sprinkle with dried oregano and grind a little bit of black pepper on top. Add a small heap of shredded hard cheese onto the middle of each pizza.
Place sheets in the oven. I did this sequentially, but you could also up the temperature to 210°C and put both sheets in, and swap them top to bottom halfway through baking. Bake for about 10 minutes, but watch the pizzas the entire time – as I’ve mentioned many times, ovens vary and I do not know yours! The cheese can burn really quickly if you leave them in.
When pizzas are puffed up more, crust is golden and the cheese is melted and golden as well, take out and cool on a rack. These are fine to serve warm or at room temperature – they get a wonderfully crunchy crust when they cool down just a little.