For the marinara sauce

  • 2 tbsp Monini Extra Virgin Olive Oil
  • 2 garlic cloves, thinly sliced
  • Salt
  • A few sprigs of oregano
  • 500ml Mutti Passata
  • 200ml water

For the pizzette

  • 5 round bread rolls, cut in half lengthways
  • 1 400g tin Mutti Baby Roma Tomatoes
  • A few anchovy fillets
  • A few baby zucchini with their blossoms, cut in half lengthways
  • 1 tbsp of capers
  • A handful of pitted Ligurian olives
  • 3-4 tsp spicy n’duja
  • 2-3 artichoke hearts, halved or quartered
  • A few slices of smoked ham or mortadella
  • 4 peeled and deveined raw prawns
  • 1/2 garlic clove thinly sliced
  • 6-7 bocconcini
  • 2-3 tbsp of fresh ricotta
  • A grating of ricotta salata (or pecorino)
  • Salt and pepper for seasoning
  • Basil leaves

How to prepare

  1. Pre-heat your oven to 200 C, conventional, 180 C fan forced.
  2. Make your marinara sauce by frying off the garlic and oregano in olive oil. Add the Mutti Passata, water, season with salt and cook for 10-15 minutes. Set aside.
  3. Line an oven tray with baking paper. Dampen the bread halves with water (squeezing out the excess) and flatten with the palm of your hand.
  4. Place the bread onto the tray. Top four pieces with Mutti Baby Roma Tomatoes and a little of their juices. Top the rest with marinara sauce. 
  5. Top two halves with capers, anchovies, a little salt and olive oil. 
  6. Top two with 1-2 artichoke heart quarters, a little mortadella or ham, salt and olive oil. 
  7. Top two with two prawns each, salt and olive oil. 
  8. Top two with baby zucchini blossoms and anchovies. 
  9. Top the final two with ‘nduja and pitted olives and little salt and olive oil. 
  10. Bake all ten for 15 minutes then dd a few bocconcini to the artichoke and mortadella and the anchovy and caper ones, and a little ricotta salata (or pecorino) onto the ‘nduja and olives ones. 
  11. Bake for a further 5-6 minutes or until the cheese has melted and the top is slightly golden. Take out of the oven, drizzle each slice with a little extra virgin olive oil and top with basil leaves and grate a little ricotta salata (or pecorino) over the baby zucchini and anchovy ones.