Mini Pizza

serves 4 to 6

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