METHOD (Makes 12)
Using Filling (1), fry the ingredients in the olive oil until cooked. Stand to one side to cool.
Using the ingredients indicated under “dough”, make up a well developed dough. Divide into 12 equal pieces and mould into balls. Cover with a damp tea towel; lightly oiled plastic or polythene and rest for 10 minutes.
Roll each ball out to a 10 – 11cm (4 – 4.5 inch) disc. Place on a greased baking tray.
Spread each with an equal amount of tomato puree (Filling 2). Then top each with and equal amount of the cooled bacon mixture.
Slice the beef tomato (Filling 3) into 12 discs. Place 1 disc on top of each mini pizza.
Sprinkle the grated cheese (Filling 4) evenly over each mini pizza.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 30 – 35 minutes or until doubled in size.
Remove the cover and bake in a preheated oven at 220°C, (425°F, Gas Mark 7) for 12 – 15 minutes or until golden brown.
Taking care because the melted cheese will be extremely hot, transfer the baked pizzas onto a cooling wire and cool completely.
THIS RECIPE WAS BASED ON AN IDEA FROM HOME BAKING CLUB MEMBER, MRS. J. BEAVERSTOCK OF PONTYPOOL, GWENT
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Catherine White
Why not try a three cheese topping, with red leicester, mozzarella and cheddar?