Method

Pizza dough – to be made at least 5 hours prior
1. Mix the flour, salt and yeast in a large mixing bowl.

2. Pour in the olive oil and water. Stir everything together with a large wooden spoon.

3. Bring the mixture together with your hands.

4. When the mixture has mostly stuck together turn the mixture out on to a work surface, dusted with all-purpose or semolina flour.

5. Knead the dough for 10 minutes until it becomes smooth in consistency.

6. When the dough is smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover with a piece of cling-film. Place in the fridge until ready to use. This can be done the day before.

Tomato Sauce
1. Add 1Tbsp olive oil to a large saucepan over medium heat.

2. Add the onion and cook until the onion becomes translucent.

3. Add the garlic herbs and caramelised balsamic, stir for 1 minute.

4. Add the tomato paste and stir for 1 minute.

5. Add the diced tomatoes and simmer for 20 minutes until the sauce thickens.

Pesto
1. Add all of the ingredients to a food processor and blend until well combined.

Mini pizzas
1. Heat the oven to 180C and line a small baking tray with baking paper.

2. Roast the cherry tomatoes for 20 minutes or until they start blister. Remove from oven and set aside.

3. When you’re ready to use the dough divide it into 24 even portions.

1. Increase the heat of the oven to as hot as it will go. Line 2 large baking trays with baking paper.

2. Sprinkle the workbench with a generous amount of all-purpose or semolina flour.

3. Roll each portion of the dough into a ball and use a rolling pin to flatten it into a small disc.

4. Spread the tomato sauce or pesto on the base and decorate it with raw zucchini slices, roasted cherry tomatoes, olives and fetta.

5. Place as many mini pizzas as you can fit on the baking trays.

6. Bake for 12 minutes, until the crust and the toppings are gently charred, and the base is cooked.

7. Remove from the oven and sprinkle pine nuts and rocket on the pizzas.