Spanish Ham And Pepper Pizzettes

Directions

1. Place the bread mix in a bowl, add 2 tsp of the olive oil and 260ml warm water and bring together to make a dough. Knead vigorously for 5 minutes then divide into 4 and shape into balls.
2. On a lightly floured surface, roll each ball into a 5mm-thick oval and place on 2 large, non-stick baking sheets. Brush the bases with the remaining 2 tsp olive oil and leave to rise for 15 minutes.
3. Preheat the oven to 220ºC, gas mark 7. Spread the sugo onto the pizzettes and bake for 15–20 minutes until risen and golden.
4. op with the tapas meats, olives and Manchego and serve swiftly with rocket salad.
5. TIP: Try adding some dried herbs, such as rosemary or oregano, to the bread mix before rolling out.