Pizzette (mini pizzas)

Place the flour in a mixing bowl. Add the crumbled yeast and sugar and mix with a wooden spoon or your hands to combine. Alternatively, use a stand mixer fitted with a dough hook.

Add the milk in a slow stream, continuing to mix, then add the salt. Add the butter and mix.

Transfer the dough to a work surface and knead until smooth.

Transfer the dough to a large bowl, cover with cling film and leave to rise for about 3 hours at room temperature.

Preheat the oven to 220°C conventional oven (without fan) (428° Fahrenheit/Gas mark 7).

Divide the dough into 85-100g pieces of pizzette. Alternatively, make them to the size of your choosing, noting that larger pizzas may require a longer cooking time. Lightly dust the work surface with flour. Use your fingers to flatten one of the pizzette. Fold the dough from the top third to the middle and then fold the bottom third to the middle to overlap. Roll into a ball shape. Repeat with the remaining pieces of dough. Place the pizzette onto a baking tray and leave to rest for a further 30 minutes.

To make the Italian sauce, place the passata, dried oregano and extra virgin olive oil in a bowl. Stir to combine.

Lightly press each of the round pizzette in the centre, leaving a border around the edges. Add tablespoons of Italian sauce to the centre of the pizzette and bake the tray on the bottom groove of the oven for 7 minutes. Remove the tray of pizzette from the oven. Add the diced mozzarella and cook for a further 5 minutes or until cooked to your liking. Serve immediately – buon appetito.