Mike Van de Elzen: Little lunch-box pizzas

Little lunch-box pizzas  Cook time: 10 minutes  Prep time: 20 minutes  Serves: 20 little pizzas  200ml warm water   10g dried yeast   9g sugar  115g wholemeal flour   250g high grade flour   12g salt   20ml sunflower oil   1 small onion, finely diced   2 cloves garlic, crushed   1 x 400g tin whole peeled tomatoes   leaves from 1 sprig rosemary   1 tbsp honey   salt and pepper     Toppings can include:   grated cheese   sliced meats  courgettes   peppers   red onions   pineapple  Place warm water in a small bowl along with the yeast and sugar and leave to ferment for 10 minutes. Combine flours and salt in an electric mixer bowl. Add oil to fermenting yeast, then add this to flour mix. Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size.   Knock dough back and form into 20 small balls. Cover and rest for 10 minutes.   Make up your pizza sauce and prepare your toppings while the dough is fermenting.   When you're ready to cook the pizza, pre-heat a oven to 200*c and place a tray into the centre of the oven to heat.   Using a rolling pin, roll balls out into pizza bases using a bit of extra flour to stop them from sticking. Spoon some sauce over the base then top with toppings. Slide the pizzas onto a tray and bake for 10 minutes. Allow to cool and keep in the fridge for up to 3 days.  LISTEN ABOVESee omnystudio.com/listener for privacy information.