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About this recipe: Home-made mini pizzas topped with a rich tomato, chilli, olive, caper and artichoke mixture will spoil you for anything less. Some crumbled Gorgonzola cheese melted over the top makes a change from the usual mozzarella, and gives these pizzinis a fabulous flavour. Serve with a mixed leaf salad for a delightful lunch or snack.
The fat content of olives is relatively high compared to other fruit and vegetables. However, the fat is predominantly unsaturated which is believed to be healthier than the saturated form. * Artichoke hearts contain a particular type of dietary fibre, called fructoligosaccarides, which encourages the growth of friendly bacteria in the gut.
To serve as a starter, divide the dough into 8 equal pieces and shape each into a 10 cm (4 in) diameter disc. * These pizzinis are equally delicious served cold, to take on a picnic or to include in a packed lunch. * Replace 50 g (1¾ oz) of the white flour with rye flour or Granary (malted brown bread) flour. * To make an aubergine pizza tart, press out the risen dough in a Swiss roll tin that measures 22 x 30 cm (8½ x 12 in). Spread over the chilli tomato sauce. Instead of the artichokes, use 1 large aubergine, cut into 1 cm (½ in) dice and tossed with 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh thyme or marjoram and seasoning to taste. Scatter over the tomato sauce and top with 100 g (3½ oz) diced mozzarella. Leave to rise for 15 minutes, then bake for 20–25 minutes or until the edges of the crust are golden brown and the topping is bubbling and golden. Cool for 2 minutes, then cut into 6 squares or 12 slices and serve, garnished with fresh basil leaves.
selenium * B1, calcium, copper * A, B6, C, E, folate, niacin, iron, potassium, zinc