Mini Sweet Dessert Pizzas

Add the yeast, strong white bread flour, olive oil, salt and tepid water for the dough into your bread machine in the order shown, and choose the dough setting

Alternatively mix the flour and salt in a large bowl, while mixing the yeast, sugar and oil in a separate bowl or jug, and gradually whisk in the water to the latter. Pour the yeast mixture into the bowl containing the flour and mix to form a dough – this is easiest to do with your hands. Tip out onto a floured board and knead thoroughly for ten minutes until soft, smooth and elastic

When the dough is made, pop it into a large Bacofoil^® All Purpose Zipper^® Bag, or wrap loosely in Bacofoil^® Cling Film and leave in a warm place to prove and rise for 30-45 minutes (or keep in the fridge until later if required)

Preheat the grill to medium hot. Divide the dough into 8-10 even sized pieces, roll into balls and keep covered with the film or bag

Dust a large board and rolling pin with flour and roll out each piece of dough into a disc about 10-12cm across, keeping all the dough pieces covered while you work on the others

Line the grill tray with a large piece of Bacofoil^® Non-Stick Baking Paper and place two to three pieces of dough onto the paper. Grill until only just starting to brown very slightly, then carefully turn over with a clean cloth and lightly cook the other side (take care as steam may escape). Set aside and repeat with the other bases

Arrange the toppings onto the pizzas and return to the grill for a minute or two until toasted round the edges and the toppings are warmed/melted/golden/bubbling

Serve with a scoop of vanilla ice cream for an extra treat if desired