I also made these to take along to John and Tom’s BBQ on Saturday. This recipe makes about 10 pizzas. I topped them as detailed here, but really you could pop anything on them – whatever you fancy.
For the dough:
200g of strong white bread flour
6g of dried yeast
5g of salt
2 tablespoons of olive oil
Warm water to mix – approx. 200ml
For the topping:
Sundried tomato purée
A ball of mozzarella, diced
10 slices of Italian salami
A sprinkle of finely grated Parmiggiano
Preheat the oven to 200. (I use a pizza stone to make pizzas, so I pre-heat the oven, and the stone, for about an hour before cooking the pizzas.)
Place the flour, yeast and salt in a large bowl and mix well. Make a well in the centre and add the olive oil, and then stir in the water, a bit at a time, to make a soft dough.
Once the dough has formed, turn it out onto a lightly floured surface and knead for a couple of minutes until smooth. Place it in a lightly oiled bowl, cover with cling-film and leave somewhere warm to rise for about half an hour.
Once the dough has risen, turn it out onto a floured surface and roll out until it’s about 4-5mm thick. Using a 2 inch pastry cutter, cut out rounds of dough. (This recipe should make about 10) Place them on a baking tray, or the pre-heated pizza stone.
Once you’ve cut out the dough rounds, top each one with a teaspoon of the tomato purée, then a cube of mozzarella, a slice of salami and finally a sprinkle of Parmiggiano.
Place in the oven and cook for 11 minutes.