Salmon & Bocconcini Pizzettes

Ingredients

• 2 teaspoons dried yeast
• 1 teaspoon caster sugar
• 1 12 cups plain flour
• 1 pinch salt
• 1 tablespoon olive oil
• 23 cup italian pasta sauce
• 2 medium ripe tomatoes
• sliced
• 185 g salmon
• drained and flaked with bones removed
• 14 cup kalamata olive
• sliced
• 80 g reduced-fat feta cheese
• crumbled
• 120 g bocconcini
• drained and sliced
• 14 cup basil leaves

Instructions

1. Preheat oven to 220C/200 fan forced.
2. Grease 2 baking trays.
3. Combine yeast, sugar, and 2/3 cup lukewarm water in a small bowl.
4. Using a fork, stir.
5. Cover, then let stand in warm place for 5 minutes or until bubbles appear on the surface.
6. Half fill kitchen sink with hot water.
7. Sift flour and salt with hot water.
8. Sift flour and salt into large bowl.
9. Make a well in the centre; add yeast mixture and oil.
10. using a round-bladed knife, mix in a cutting motion to form a soft dough.
11. Turn out dough onto lightly floured surface; knead until smooth.
12. Grease large bowl with oil; add dough and turn to coat in oil.
13. Cover with plastic food wrap; place in sink with water reaching halfway up side of bowl for 45 minutes or until dough doubles in size.
14. Knead dough briefly on a floured surface; divide into four portions.
15. For each pizzette, roll a portion of dough into a 15cm round.
16. Place on prepared trays.
17. Spread with sauce; top with tomato, salmon, olives, feta and bocconcini.
18. Bake for 15-18 minutes or until bases are crisp and cheese melted.
19. Top with basil; serve at once.