These colourful fried pizzas make a great alternative for guests who do not like latkes. Children and adults alike will devour them.

Makes: 30 mini pizzas

Preparation: 30 minutes plus proving time 1½-2 hours
Cooking: 30 minutes

Ingredients

For the pizzas:
● 500g strong white flour
● 250-300ml warm water
● 15g dried yeast
● A pinch of sugar
● 1 tsp salt
● 1 litre of oil to fry (vegetable or sunflower)

For the tomato sauce:
● 300ml tomato passata
● 1 clove garlic, crushed
● Olive oil
● 1 tsp dried oregano
● Salt and pepper to taste

For the toppings:
● 30g fresh basil
● Toppings of your choice, eg: diced mozzarella, fried sliced mushrooms, fried sliced courgettes, olives
● Grated parmesan to sprinkle on top

Method

● In a large bowl mix the flour, water, yeast, sugar and salt together and form a ball.

● Knead the dough for about 10 minutes to obtain an elastic and smooth dough.

● Put the dough in a large, oiled freezer bag and leave it to rise for at least one hour and a half to two hours – until it has at least doubled in size.
l Once the dough has risen, cut it into 30 small balls, cover them with oiled cling film or a clean tea towel and leave them to rise again.
l In the meantime prepare the tomato sauce and the toppings.

● Mix the garlic with the passata, add 3 to 4 tablespoons of olive oil, the oregano, some salt and pepper.

● Shape your mini pizzas with a rolling pin or your fingers.
l Warm the oil in a large deep frying pan and fry your pizzas for one minute each side and then lay them on some kitchen towel to absorb the oil.

● Put a scant tablespoon of tomato passata on each pizza.

● Top each pizza with your chosen topping, sprinkle with parmesan cheese and serve warm or at room temperature.

Chanucah pizzas