pizzettes with goat’s milk
camembert and pickled walnut

To make the dough, place all of the ingredients and 250 ml (9 fl oz/ 1 cup) warm water in the bowl of an electric mixer fitted with a dough hook, combine well, then knead on a floured surface for 10 minutes or until smooth and elastic. Place in an oiled bowl, cover with a kitchen towel and leave in a warm place for 1 hour or until doubled in size.

Preheat the oven to 220°C (425°F/Gas 7). Lightly oil 2 baking trays. Knock back the dough and divide into 24 pieces. Roll each into a ball, place on a floured surface, cover with a kitchen towel and leave for 20–30 minutes or until doubled in size. Press each ball into a 7 cm (2¾ inch) round and place onto the trays. Divide the camembert among the rounds, top with 3 slices of tomato and drizzle with a little walnut oil. Bake for 10–15 minutes or until golden.

To serve, top each pizzette with a slice of pickled walnut and some parsley.

NOTE: Walnut oil and pickled walnuts are available from gourmet food stores. Walnut oil is very strongly flavoured, so only use a little.

MAKES 24

250 g (9 oz) goat’s milk camembert cheese, thinly sliced

24 cherry tomatoes, sliced into 4

walnut oil, for drizzling (see note)

8–10 pickled walnuts, sliced (see note)

¼ cup flat-leaf (Italian) parsley, finely shredded

PIZZA DOUGH

400 g (14 oz/2 cups) plain (all-purpose) flour, sifted

1 x 7 g (¼ oz) sachet dried yeast

2 tablespoons olive oil

1 tablespoon honey

pinch of salt