Pizzette

Divide the dough into 8 or 16 pieces (depending on whether you want to make canape pizzas or pizzette). Shape these into round balls, cover and leave to rise for an hour in a warm place.

Heat the tomato sauce in a saucepan and bring to a simmer over a low heat to reduce for about 6 minutes. (This is important to enhance the flavour as the sauce is not cooked with the dough). Keep warm.

Sprinkle a little flour over your hands and on the work surface and open the dough balls by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin.

Heat the oil in a deep, wide saucepan on a medium heat. Gently, without tearing, stretch the dough with your fingertips. Drop this onto the hot oil, and allow to start rising. Turn the heat down if necessary – do not brown the pizzette, they should be golden. In batches, fry for a couple of minutes, turning once or twice.

Add the mozzarella, a sprinkle of Parmesan and a basil garnish, and then top with the hot tomato sauce and season to taste.