Pizzette

Babiche Martens

Makes 24 small to serve with drinks or 12 larger

Dough

½ tsp	Salt
1 Tbsp	Olive oil
250 ml	Water, luke warm
2 tsp	Active dried yeast
2 ½ cups	Strong flour, white (Main)
½ tsp	White sugar

Topping

1 can	Anchovy, small, drained (Main)
1 can	Anchovy, small, drained
1 tsp	Extra virgin olive oil, plus extra to drizzle
3 Tbsp	Milk
3 cloves	Garlic
1 tsp	Butter
1 handful	Pitted black olives
1 punnet	Cherry tomatoes
1 handful	Basil leaves

Directions

1. To make the dough, mix the yeast with warm water and set aside.
2. Sieve the flour, sugar and salt together into a bowl and make a well in the centre.
3. Pour in the yeast and oil and mix together to form a dough. Knead until smooth and elastic.
4. Put into an oiled bowl, cover and leave in a warm place until the dough has doubled in size.
5. Divide into the required sizes and roll. Place on oiled trays or use a pizza stone while making the topping.
6. To make the topping, put the garlic in a small saucepan with the milk and simmer for approximately 10 minutes or until the garlic is soft.
7. Put the anchovies in a pan with the olive oil and butter. Stir for 5 minutes to "melt" the anchovies.
8. Crush the garlic with a little of the cooking milk and stir into the anchovies.
9. Preheat the oven to 220C. Top the dough with sliced cherry tomatoes and sliced olives, drizzle with a little oil and bake for approximately 8-10 minutes.
10. Top with the anchovy garlic sauce and basil leaves before serving hot.