Muffin pan pizzas

Instructions

Stay Awake

(Stops screen from sleeping)

1 Preheat oven to 200°C. Lightly spray a 12-hole (¹⁄³-cup capacity) muffin pan with oil.

2 Place flours and baking powder in a medium bowl, stirring to combine. Add yoghurt and oil, stirring until mixture comes together. Transfer dough to a lightly floured work surface and knead for 2 minutes. Roll out dough until 7mm thick. Using a 7cm-round cutter, cut 12 rounds from dough, re-rolling trimmings if needed. Line holes of prepared pan with dough rounds, pressing dough slightly up sides of pan holes.

3 Evenly spread pizza sauce over each dough round, then sprinkle with courgette and mozzarella. Top with a basil leaf, then tomato and bocconcini. Sprinkle with seasoning and bake for 15–20 minutes or until bases are golden and cheese is melted.

4 Stand pizzas in pan for 5 minutes before transferring to a wire rack to cool. Serve warm or cold drizzled with pesto (if using) and garnished with extra basil leaves.