Ingredients

20 mini pizzas

For the dough

• 480 g double zero 00 flour
• 280 g room temperature water
• 10 g fresh brewer’s yeast
• 8 g sugar
• 60 ml extra virgin olive oil
• 15 g table salt

For the topping

• 300 g Mutti Pizza Sauce with Spices
• 50 g diced mozzarella
• 4 artichokes (tinned if necessary)
• juice of one lemon
• 100 g shaved pecorino
• Extra virgin olive oil
• Ground pepper to taste
• Salt

Method

1. Put the flour and crumbled yeast in a bowl. Add the water and mix gently.
2. Add the salt, sugar, and oil. Mix again, then knead on a work surface (or in a mixer) until the dough is smooth.
3. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 3 hours, or until it triples in size.
4. While the dough rises, clean the artichokes. Soak them in lemon water for 5 minutes, drain, then season with olive oil, salt, and pepper.
5. Place the diced mozzarella on a cloth to drain.
6. Roll out the dough on a floured surface to about 4 mm thick. Cut out 8 cm circles, place them on a lined baking tray, and press the centres down slightly.
7. Add a spoonful of pizza sauce to each, followed by mozzarella and a drizzle of olive oil.
8. Bake at 200°C for 10 minutes in the middle of the oven, then move the tray to the top shelf and bake for another 5 minutes.
9. Remove from the oven, top with artichokes, and finish with pecorino shavings and pepper.