Schiacciate (little Tuscan pizzas)

yeast (used dried), caster sugar, plain flour, extra virgin olive oil, thin slices of various toppings (I used salami, smoked provolone, capers, black olives, oregano and sundried tomato), basil or sage or rocket to serve (I forgot this step but was planning to use basil)

My these were good, continuing my run of huge success with delicious. pizzas. The cooking time prescribed is far too long for my oven – I think I did about 7 minutes again. Truly divine – light and slightly crisp. Adding the toppings very sparingly is important, as is the final drizzle of olive oil. I am not good at drizzling so mine turns into more of a drenching but it doesn't matter at all.