Chanucah pizzas

These colourful fried pizzas make a great alternative for guests who do not like latkes. Children and adults alike will devour them. Makes: 30 mini pizzas Preparation: 30 minutes plus proving time 1½-2 hours Cooking: 30 minutes

INGREDIENTS For the pizzas

500g strong white flour 250-300ml warm water 15g dried yeast A pinch of sugar 1 tsp salt 1 litre of oil to fry (vegetable or sunflower)

For the tomato sauce

300ml tomato passata 1 clove garlic, crushed Olive oil 1 tsp dried oregano Salt and pepper to taste

For the toppings

30g fresh basil Toppings of your choice, eg: diced mozzarella, fried sliced mushrooms, fried sliced courgettes, olives Grated parmesan to sprinkle on top

METHOD

In a large bowl mix the flour, water, yeast, sugar and salt together and form a ball.

Knead the dough for about 10 minutes to obtain an elastic and smooth dough.

Put the dough in a large, oiled freezer bag and leave it to rise for at least one hour and a half to two hours – until it has at least doubled in size.

Once the dough has risen, cut it into 30 small balls, cover them with oiled cling film or a clean tea towel and leave them to rise again.

In the meantime prepare the tomato sauce and the toppings.

Mix the garlic with the passata, add 3 to 4 tablespoons of olive oil, the oregano, some salt and pepper.

Shape your mini pizzas with a rolling pin or your fingers.

Warm the oil in a large deep frying pan and fry your pizzas for one minute each side and then lay them on some kitchen towel to absorb the oil.

Put a scant tablespoon of tomato passata on each pizza.

Top each pizza with your chosen topping, sprinkle with parmesan cheese and serve warm or at room temperature.