Pizza tartlets

1.Chargrill the red pepper in the flames of a gas element (or on a barbecue grill or under an oven grill), until blackened. Transfer to a plate, cover with paper towels and leave to cool.

2.Thaw pastry sheets and as soon as they are soft enough, cut out 20 x 6cm rounds with a pastry cutter. Gently press pastry rounds into a tartlet tray. Prick each 3-4 times with a fork, then chill. Preheat oven to 190°C (fan-forced).

3.Peel off blackened skin from pepper (scrape off large flecks with the back of a knife). Cut in half, remove core and seeds, then chop flesh (if there is a lot of juice in the pepper, discard it). In a bowl mix mayonnaise, capers and red pepper. Put a dollop in the middle of each pastry round. Cut slices of prosciutto into 6-8 pieces. Curl a small piece of prosciutto in each pastry round and put in a piece of mozzarella, a fleck or two of olive and a basil leaf (if using a fan-forced oven slightly embed basil leaves so they don’t blow off). Sprinkle with a little sea salt and grind over a little black pepper.

4.Bake for 12-15 minutes until golden and bubbling. Cool a few minutes before serving.