Name: Pizzette
Cook time: 60 min
Total time: 60 min
Ingredients: 2 tablespoon extra virgin olive oil; 1 large clove garlic, crushed; 700 gram jar passata pomodoro; flaky sea salt; dried oregano; 1 batch of pizza dough; fine semolina, for shaping dough; 150 gram chorizo, thinly sliced; 3/4 cup olives, chopped and pitted; 225 gram jar chargrilled artichokes, drained, gently squeezed then sliced into slivers

Ingredients

2 tablespoon extra virgin olive oil

1 large clove garlic, crushed

700 gram jar passata pomodoro

flaky sea salt

dried oregano

1 batch of pizza dough

fine semolina, for shaping dough

150 gram chorizo, thinly sliced

3/4 cup olives, chopped and pitted

225 gram jar chargrilled artichokes, drained, gently squeezed then sliced into slivers

Method

1.Preheat oven to 220°C and set an oven rack in the centre.

2.Heat the oil in a medium saucepan and add garlic. As soon as it changes colour, add the passata. Swirl a little water around the jar of passata to loosen any clinging tomato pulp and add this to the pan. Season with a few pinches of sea salt and oregano.

3.Bring sauce to a gentle bubble then cook gently, stirring from time to time, for 25 minutes or so, until rich and thick.

4.Cut off small blobs of dough and roll into balls, then press flat into rounds on a baking tray lined with baking paper and sprinkled with semolina. (I find it best to work with half a batch of dough at a time, keeping the remainder sprinkled with semolina and draped with plastic food wrap).

5.Top each dough round with a dollop of passata sauce, a slice of chorizo, a pinch of chopped olives, a sliver or two of artichoke, a little chopped mozzarella and a sprinkle of oregano and flaky sea salt.

6.Bake pizzette for about 10 minutes, until the dough is slightly puffed and the topping golden.

Woman's Weekly Food

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Ingredients

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