• 500g plain flour, plus extra for dusting 
  • ½ tsp instant dried yeast 
  • 350ml water
  • 20 ml Extra virgin olive oil, plus extra for drizzling
  • 10g fine sea salt


  • 1 jar Mutti Pizza Sauce 
  • 150g Fior di latte cheese 
  • 4 thin slices prosciutto 
  • 2 handfuls rocket leaves 
  • Dried oregano
  • Extra virgin olive oil (for drizzling)
  • Sea salt flakes (for scattering)

Note: You will need to create and prepare the dough the night before.

How to prepare

  1. Place the flour and yeast in a bowl, whisking briefly to incorporate and remove lumps. Mix the water with the olive oil into a jug. Make a well in the centre of the flour and pour in a little at a time and mix until combined. Lastly, sprinkle in the salt and stir. 
  2. Lightly flour your work surface and tip out the dough. Flour your hands and knead the dough for about 7 minutes, until smooth and elastic (do not be tempted to add extra flour.) If the dough is sticking excessively, lightly flour your hands again to work the dough. 
  3. Place the dough into a lightly oiled large lidded container that will allow the dough to triple in size. Place in the fridge overnight (for up to 48 hours). Remove from the fridge 3 hours before using. 
  4. Prepare 4 pieces of baking paper about 30 cm in length. Cut the dough into balls weighing about 50g each. With floured hands and fingertips, stretch each ball into circles 9 cm diameter. Place the dough onto one sheet of baking paper, then cover with another sheet to prevent the dough from drying out. 
  5. Preheat your oven to 250°C (or as high as it will go), placing the pizza stone in the oven before you turn it on so that the stone gets really hot. 
  6. Place a tablespoon of Mutti Pizza sauce on each of the discs of dough, drizzle on a tiny bit of olive oil and a few salt flakes. 
  7. Slip the baking paper with the mini pizzas onto a flat tray or board. Carefully slide the pizzas onto the hot stone, leaving the baking paper under them but removing the tray. Bake for 5 minutes, then carefully open the oven, remove the stone. Slip out the baking paper (the edges will be scorched) and place thin slices of cheese on the mini pizzas. Bake for another 3-4 minutes or until the mini pizzas are cooked when the edges are starting to colour, but the centre of the base is still a bit soft. 
  8. Remove from the oven and drape with prosciutto, or scatter on some washed and dried rocket leaves or some dried oregano. Drizzle on a bit more extra virgin olive oil and serve.