Pizzette. Photo / Babiche Martens

Makes 24 small to serve with drinks or 12 larger

Dough
2 tsp active dry yeast
250ml lukewarm water
2 1/2 cups strong white flour
1/2 tsp white sugar
1/2 tsp salt
1 Tbs olive oil

Topping
3 garlic cloves
3 Tbs milk
1 small tin anchovies, drained
1 tsp extra virgin olive oil, plus extra to drizzle over the pizzette
1 tsp butter
Cherry tomatoes
Good quality pitted olives
Basil leaves

1 To make the dough; mix the yeast with warm water and set aside. Sieve the flour, sugar and salt together into a bowl and make a well in the centre.

2 Pour in the yeast and oil and mix together to form a dough. Knead until smooth and elastic.

3 Put into an oiled bowl, cover and leave in a warm place until the dough has doubled in size.

4 Divide into the required sizes and roll. Place on oiled trays or use a pizza stone while making the topping.

5 Put the garlic in a small saucepan with the milk and simmer for approximately 10 minutes or until the garlic is soft.

Put the anchovies in a pan with the olive oil and butter. Stir for 5 minutes to "melt" the anchovies. Crush the garlic with a little of the cooking milk and stir into the anchovies.

6 Preheat the oven to 220C. Top the dough with sliced cherry tomatoes and sliced olives, drizzle with a little oil and bake for approximately 8 -10 minutes. Top with the anchovy garlic sauce and basil leaves before serving hot.

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