Pizzete
This is an Italian recipe for little tomato and basil pizzas.
They are great fun to make, and taste delicious!

                11 oz (300 g) plain bread flour
                1 teaspoon salt
                ½ packet rapid action
                                         yeast
                2 tablespoons olive oil
                6 fl oz (240 ml) water

            The Topping

               1 lb (450 g) fresh tomatoes
               Handful of fresh basil leaves
               Tomato passata or purée
              Olive oil
              Salt and freshly-ground black pepper

1.Sieve the flour, salt and yeast into a medium-sized mixing bowl, and add the olive oil. Heat the water till lukewarm, and then add it to the flour. Mix well.

2.Turn out the dough onto a floured board and knead for 8-10 minutes, by which time it should be smooth and elastic. Return the dough to the mixing bowl, cover with a tea towel, and leave to rise in a warm place for 1 hour.

3.Knead the dough once or twice, to punch out the air, then divide it into eight pieces. Roll each piece into a ball, and flatten to a circle. Place on two greased baking trays and leave for 15 minutes.

4.Now prepare the topping: slice the tomatoes thinly and chop the basil into fine shreds. Spoon a little tomato passata onto each pizzette and spread to the edges. Top with slices of tomato and drizzle with olive oil. Season with salt and pepper.

5.Bake the pizzette in the oven at 220°C (425°F) Gas Mark 7, for 15 minutes, or until the underneaths of the bases are golden brown.

6.Sprinkle with the basil, drizzle with a little more olive oil and serve.