Double-cheese pizza bites

Ingredients 340 plain flour, plus extra for sprinkling 1 t sugar 1⁄2 t salt 1 sachet dried yeast, about 7 g 1 cup tepid water ( lukewarm) 1 T extra virgin olive oil 1 punnet cherry tomatoes, thinly sliced 1 cup reduced-fat mozzarella cheese, grated 3 T freshly grated Parmesan cheese 12 kalamata olives, stoned and cut into slivers to sprinkle 1⁄4 cup fresh oregano leaves to sprinkle

Preparation 1. Place flour in a large bowl and stir in the sugar, salt and yeast. 2. Make a well in the centre and pour in the tepid water and oil. 3. Gradually mix the flour into the water and oil; use a wooden spoon, then your hand, to make a soft dough.Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. 4. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry. 5. Shape into a ball, cover with a clean tea-towel and leave to rise for 10 minutes.Preheat the oven to 230°C. 6. Line two baking trays with baking paper. 7. Divide the dough into 4 pieces. 8. Wrap 3 pieces in plastic wrap and refrigerate. 9. Cut the remaining piece into 12 equal pieces and shape each into a 4 cm ball. 10. Arrange on the baking trays and flatten into 7 cm rounds. 11. Lightly coat with nonstick cooking spray.Top each with 2-3 tomato slices, 1 teaspoon mozzarella cheese and a little Parmesan cheese. 12. Sprinkle with a few olive slivers and oregano leaves. 13. Bake until the crust is goldenbrown and crisp and the cheese is melted and bubbly, about 10 minutes. 14. Repeat to use up the remaining dough. 15. Serve hot.

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