Mini pizzas individuelles

03 — Method

1. Preheat the oven to 240°C (465°F) convection (or as hot as it goes) for at least 15 minutes. High heat gives a crust that's crisp outside and soft inside.
2. Take the 2 pizza doughs out of the fridge 30 minutes ahead; relaxed dough rolls out evenly and doesn't shrink.
3. Roll the dough on a lightly floured surface to an even 5 mm (¼ in). Cut 8 rounds with a 12 cm (5 in) cutter. Re-roll the scraps for more if you like.
4. Prep the toppings: cut the ham into 1 cm (⅜ in) strips. Slice the mild chorizo thinly (3 mm / ⅛ in). Wipe the mushrooms clean and slice 3 mm (⅛ in) thick.
5. Seed the red bell pepper, remove the white ribs and cut into small 5 mm (¼ in) dice. Slice the pitted black olives. Chop half the basil for garnish.
6. Lay the 8 rounds on the large parchment-lined sheet. Spread 1 tbsp sauce on each in a spiral, leaving a 1 cm (⅜ in) border.
7. Sprinkle each with a pinch of dried oregano. Top with shredded mozzarella, then your choice of toppings (ham-mushroom-olive, chorizo-pepper, etc.).
8. Sprinkle with grated parmesan and drizzle with extra-virgin olive oil. Bake 8 to 10 minutes at 240°C (465°F) until the crust is golden and the cheese melted and lightly browned. Serve with basil.