Taken from the Polpo cookbook, pizzettas are simple and quick to make. This recipe redefines pizza as there is no tomato or garlic and they are unbelievably delicious.
1 ball of pre-made dough (see pizzetta dough recipe)
1 small handful of cheap grated block mozzarella
1 small handful of finely grated Parmesan
Quarter of a small red onion, very thinly sliced
A sprinkling of fresh thyme leaves (not the stalk)
Preheat your oven to its highest setting 250ºC (475ºF) or above.
Roll out the pizza to about 20 cm and place on a lightly oiled baking sheet.
In a thin layer, sprinkle on the cheeses, the onion and a little thyme so you cover the base (too much topping and the base won’t be crisp).
Bake for around 5-6 minutes or until it starts to get brown spots.
Season with pepper, a sprinkling of olive oil and a few more of the thyme sprigs.