Main: Mixed heart pizzettes
Serves 4
2 x 280g ready-rolled round pizza dough bases
140g pack mixed olives with garlic and chilli, to serve
200g pack mozzarella balls and slow-roasted tomatoes, to serve
1 tsp olive oil
1 garlic clove, crushed
100g sliced greens
nutmeg, grated
2 tsp ricotta
1 tsp Parmesan or vegetarian hard cheese, grated
1. Heat the oven to gas 7, 220°C, fan 200°C. Unroll the pizza dough and cut each circle into quarters. Transfer the slices to 2 oiled baking sheets. Mould the top of each into a heart shape.
2. Make the garlicky greens by heating the oil in a nonstick frying pan with the crushed garlic, stirring for 1 min. Add the sliced greens and a splash of water and cook, stirring, until wilted and the moisture has evaporated. Add a small grating of nutmeg and season. Spread the heart bases with the ricotta, top with the greens and the grated cheese.
3. Bake in the oven for 10-12 mins, or until the pizzas are golden and crispy. Put on a board or platter and serve with the mixed olives and the mozzarella and slow-roasted tomatoes.
Tasty twist: For a spicy sausage and tomato topping, skin 50g Spanish cooking chorizo sausages and cut into small chunks. Heat in a nonstick frying pan on a low heat and dry-fry until crisp. Drain any excess fat and add ½ x 340g jar tomato and chilli pasta sauce; simmer for 5 mins. Spread the mix onto the pizza bases and top with 50g sliced half-fat mozzarella. Scatter over chopped flat-leaf parsley to serve.