Gorgonzola and mushroom pizzette

MAKES 30 X 8CM splash of olive oil

1 garlic clove, peeled and bruised

Swiss brown button mushrooms, cleaned and sliced few thyme sprigs, leaves only, plus extra to serve plain flour, for dusting

1 quantity basic pizzette dough (see recipe, right) extra virgin olive oil, for drizzling Gorgonzola or other creamy blue cheese, sliced sea salt flakes pizza stone

8cm cookie cutter Heat the olive oil and garlic in a frying pan over a medium heat. When the garlic turns fragrant, add the mushrooms and cook, stirring, for a few minutes then reduce the heat and add a few thyme leaves. Simmer until the mushrooms have softened, adding a splash of water if they become too dry. Season with salt and pepper and set aside.

Preheat your oven to 220C/425F/Gas 7 and place a pizza stone on a high shelf.

On a lightly floured work surface, roll out the dough, flipping it around and over occasionally until you get a roundish shape. Using the cookie cutter, cut out circles of dough. Rub each circle with a little olive oil. Place a slice of Gorgonzola on each pizzette followed by a small pile of cooked mushrooms. Carefully transfer the pizzettes to the pizza stone and bake for 12 minutes until golden.

Drizzle a little extra virgin olive oil on each pizzette, sprinkle over some sea salt and garnish with a sprig of thyme. Serve warm.

Basic pizzette dough

MAKES 30 X 8CM 500g plain flour

10g instant dried yeast

1tsp olive oil

1½tsp salt

40g butter, at room temperature, cut into small cubes Combine the flour and yeast in a large bowl, then tip on to a clean work surface. Make a well in the centre and gradually add the olive oil and 250ml tepid water.

Work the flour into the liquid using a fork, starting from the centre and moving outwards until you have a rough dough.

Add the salt and a few cubes of butter and knead into the dough. Keep adding cubes of butter until it is all incorporated and the dough is smooth. Place in a large bowl, cover with cling film and place in a draught-free spot for at least 1 hour or until doubled in size.