1.Sieve the flour, salt and yeast into a medium-sized
mixing bowl, and add the olive oil. Heat the water till lukewarm, and
then add it to the flour. Mix well.
2.Turn out the dough onto a floured board and knead
for 8-10 minutes, by which time it should be smooth and elastic. Return
the dough to the mixing bowl, cover with a tea towel, and leave to rise
in a warm place for 1 hour.
3.Knead the dough once or twice, to punch out the air,
then divide it into eight pieces. Roll each piece into a ball, and
flatten to a circle. Place on two greased baking trays and leave for 15
4.Now prepare the topping: slice the tomatoes thinly
and chop the basil into fine shreds. Spoon a little tomato passata onto
each pizzette and spread to the edges. Top with slices of tomato and
drizzle with olive oil. Season with salt and pepper.
5.Bake the pizzette in the oven at 220°C (425°F) Gas
Mark 7, for 15 minutes, or until the underneaths of the bases are golden
6.Sprinkle with the basil, drizzle with a little more
olive oil and serve.