Procedure

1) Activate the yeast. Add the sugar and the dried active yeast to the lukewarm water, mix well and set aside for the yeast to start working.

2) Tip the flour into a large bowl, add the salt and mix. Next, pour in the oil and the activated yeast mixture.

3) Bring all the ingredients together and knead until you get a smooth, elastic, non-sticky dough. The kneading process will take some time as the dough needs to be kneaded properly. We recommend using a stand mixer if you have one available.

4) Dust the dough with some flour, cover the bowl and set it aside to allow the dough to rise in a warm place for about two hours.

5) Once the dough has risen, tip it on a clean worktop, knock it back and knead it by hand for a few minutes. Divide the dough into eight equal dough balls.

6) Work with one dough ball at a time. Lightly flatten it, then gently pull your hands apart to stretch it, leaving the edges slightly thicker.

7) Prepare the pizza sauce. Flavour the tomato passata with the salt, black pepper, garlic and the oregano (to your liking). Spread some pizza sauce on each of the mini pizzas. Next, brush the edges with some olive oil.

8) Rocket pizza(s): First, top your pizza(s) with some Mozarella cheese and bake it in a well preheated oven at 250C until golden brown. Remove the pizza from the oven and only then add the remaining toppings; the Prosciutto ham, rocket leaves and some grated Parmesan cheese. Serve and enjoy!

9) Spinach pizza(s): Top your pizza(s) with a good quality streaky bacon, wilted spinach leaves (squeezed of any remaining water and flavoured with garlic, salt and black pepper), tomato slices, Mozarella cheese, Parmesan cheese and an egg (crack the egg before adding). Bake in the preheated oven at 250C for 7-10 minutes. Serve and enjoy!