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Artichoke and mozzarella pizzette

15 - 30 min Easy 4

Ingredients

Preheat oven to 220°C/425°F/Gas mark 7.
Make up ciabatta mix according to instructions.
Leave it to rise in a large bowl covered with cling film.
When it has doubled in size put it onto a floured surface, knock out any air and knead for a few minutes.
Divide dough into 4, roll into very thin rounds (around 20cm in diameter).
Drain the Sacla’ Artichokes.
Place dough on oiled baking sheets, divide Sacla’ Pesto between them.
Top with around 4 pieces of artichoke, 3 torn bocconcini, Parmesan, salt and pepper and a drizzle of oil.
Bake for 12-14 minutes until brown and bubling.