Tomato, Chilli and Jamon Pizzettas
Drain Cirio Peeled Tomatoes, reserving juice, and cut each into four fillets. Combine tomato juice, garlic and 2 tablespoons Moro Selección Hojiblanca Extra Virgin Olive Oil and spread over pizza bases. Top with Topolino Provola cheese, Jamon Bodega, tomato fillets, Castrovinci Anchovies and chilli. Bake at 220°C for 10-15 minutes until cooked and golden. Dress rocket with a little olive oil and serve on top of each hot pizzetta.
Quick Pizza Dough: Mix 4 cups flour, 3 teaspoons dried yeast, 2 teaspoons salt
1 teaspoon sugar, 350ml lukewarm water and 2 tablespoons extra virgin olive oil and knead for 10 minutes. Allow to stand for 30 minutes and use as required.