- Mix 115g (4oz) of the flour, the sugar and yeast in a bowl. Stir in the water and oil until blended. Put 200g (7oz) of the remaining flour in a food processor and add the yeast mixture and pulse until blended. With the motor running, add the remaining flour, 1 tablespoon at a time, until a soft dough forms (you will need to process for about 2 minutes).
- Dust a work surface lightly with flour. Turn out the dough and knead for 1–2 minutes or until smooth. Shape into a ball. Cover with a clean tea towel and rest for 10 minutes.
- Preheat the oven to 230°C (450°F, gas mark 8). Line two baking trays with baking parchment. Divide the dough into four pieces. Wrap three in cling film and refrigerate. Cut the remaining dough into 12 equal pieces and shape each into a 4cm (1½in) ball. Arrange on the baking trays and flatten into 7.5cm (3in) rounds. Lightly coat with cooking spray or brush with a little olive oil.
- Thinly slice the tomatoes. Top each pizza with 2 or 3 slices of tomato, then sprinkle each with 1 teaspoon fontina or Cheddar, a little Parmesan, a few olive slivers and oregano leaves and pepper to taste. Bake for about 10 minutes or until bubbly and the bases are golden. Serve hot. Repeat with the remaining dough to make more pizza bites.
Some more ideas
*Use reduced-fat mozzarella instead of fontina cheese.
*Try green olives instead of black ones.
This recipe is a good example of how to use higher-fat, higher-sodium foods in small quantities. The olives provide such a flavour boost, but admittedly they do contain fat and salt. By using just a few, you get the taste you want with fewer of the things you don't.