Chorizo, olives and artichokes make the perfect topping for these fun-sized savoury treats.

  • 1 hr cooking
  • Makes 48
  • Print


  • 2 tablespoon extra virgin olive oil
  • 1 large clove garlic, crushed
  • 700 gram jar passata pomodoro
  • flaky sea salt
  • dried oregano
  • 1 batch of pizza dough
  • fine semolina, for shaping dough
  • 150 gram chorizo, thinly sliced
  • 3/4 cup olives, chopped and pitted
  • 225 gram jar chargrilled artichokes, drained, gently squeezed then sliced into slivers


  • 1
    Preheat oven to 220°C and set an oven rack in the centre.
  • 2
    Heat the oil in a medium saucepan and add garlic. As soon as it changes colour, add the passata. Swirl a little water around the jar of passata to loosen any clinging tomato pulp and add this to the pan. Season with a few pinches of sea salt and oregano.
  • 3
    Bring sauce to a gentle bubble then cook gently, stirring from time to time, for 25 minutes or so, until rich and thick.
  • 4
    Cut off small blobs of dough and roll into balls, then press flat into rounds on a baking tray lined with baking paper and sprinkled with semolina. (I find it best to work with half a batch of dough at a time, keeping the remainder sprinkled with semolina and draped with plastic food wrap).
  • 5
    Top each dough round with a dollop of passata sauce, a slice of chorizo, a pinch of chopped olives, a sliver or two of artichoke, a little chopped mozzarella and a sprinkle of oregano and flaky sea salt.
  • 6
    Bake pizzette for about 10 minutes, until the dough is slightly puffed and the topping golden.

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