Give your guests a bar snack they can get excited about this holiday season. These little baby pizzettes should do the trick. Feel free to add your own favourite toppings and set out a variety of options to suit everyone’s tastes.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the bases
2 cups self-raising flour
1½ tsp baking powder
1 tsp salt
1 tsp origanum
2 cloves garlic, peeled and crushed
250g plain yoghurt
For the toppings
2 chicken fillets, cut into strips
2 tbsp olive oil
1 tbsp BBQ spice
100g streaky bacon
Ready-made tomato pizza sauce
250g mozzarella, grated
1 green pepper, thinly sliced

METHOD
For the bases
1. Preheat oven to 200°C.
2. Place all the ingredients in a food processor and pulse until a dough forms.
3. Turn out the dough on to a floured work surface and knead for a minute to bring it together.
4. Cut the dough into 6 pieces. Dust them with flour and roll out to the size of side plates.
5. Heat a griddle pan over high heat and cook each base for 1–2 minutes on each side.
For the toppings
1. Brush the chicken with olive oil and rub with BBQ spice. Fry until just done.
2. Grill the bacon until crispy.
3. Top each base with a smear of tomato sauce and a handful of cheese. Add chicken, bacon and green pepper. Bake for 8–10 minutes until golden brown.
4. Slide on to a board and serve.

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