ENJOY COCKTAIL HOUR WITH PIZZA

Try this tasty finger food to complement a casual cocktail hour with friends.

PIZZETTES BIANCO WITH MARINATED ARTICHOKES

Serves 4

INGREDIENTS

2 tbsp extra-virgin olive oil 2 tbsp fresh rosemary leaves, chopped 200g mozzarella cheese

PIZZA DOUGH

3 marinated artichokes, quartered 100g sliced pancetta, torn Fresh (purple or green) basil leaves, to serve tsp instant yeast 1 tsp sugar 270ml warm water 450g (3 cups) bread and pizza plain flour 1 tsp salt 1 tbsp extra-virgin olive oil

METHOD

For the dough, combine the yeast, sugar and 60ml (1⁄4 cup) of the water in a small bowl. Set aside in a warm place for 10 minutes or until foamy.

Combine the flour and salt in a large bowl. Make a well in the centre. Add the yeast mixture, oil and remaining water. Use your hands to bring the dough together. Turn on to a work surface. Knead for 10 minutes or until the dough is smooth and elastic.

Brush a large bowl with a little oil. Add the dough. Cover with a clean tea towel and set aside in a warm draught-free place to prove for 2 hours or until doubled in size.

Preheat oven to 250C/230C fan-forced. Divide the dough into 4 pieces.

Press the dough into thin oval shapes, making sure the edges are thicker than the centres.

Brush with oil and sprinkle with rosemary. Divide the cheese, artichokes and pancetta over the pizzas. Bake for 12-15 minutes or until crisp and golden. Serve scattered with basil leaves.