Delicious Mini Pizza Pies

Keep reading to see how I made these tasty 'pizza pies' for meat eaters and veggies alike!

This recipe makes 6 muffin sized mini pizza pies. Make sure you have a muffin tray to hand and a cookie cutter (see step 3 for recommended size).

Choose your base - tortillas or ready-made pizza bases work great!

You will also need:

- jar of pizza topping (with or without garlic/herbs)

- jar of red pesto (I like garlic or chilli)

- ball of mozzarella

- parmesan cheese

- black olives

- fresh basil leaves

For the veggie option - add anything you like - I used antipasti - roasted peppers and artichokes in oil.

For the meat option - add anything you like - I used sliced chorizo.

Grease a 6-hole muffin pan with spray, butter or oil.

Preheat the oven to gas mark 4 , 180 degrees c.

Sauce: mix approx 3 tbsp of pizza topping with 2 tsp of red pesto.

Cheese: grate approx 1/5th of a wedge of parmesan, tear off some mozzarella so that you have 6 large chunks or 12 smaller chunks.

Base: using a cookie cutter, cut out 6 bases. I used a 78 mm or 3 1/16 inch cutter. Any smaller and you won't have enough up the sides. You could go larger, but be warned the pizza base is more likely to tear.

Push the bases into your pan, they can break, so push down from the edges not the middle and they should be fine.

Fill the 'cases' you have made and layer up the goodies. There is no real order to this. This is what I did:

- teaspoon of sauce

- 2 small bits of mozzarella and sprinkle of parmesan

- 2 pieces of chorizo (or small piece of pepper and artichoke if veggie)

- 2 olives

- half a teaspoon of sauce

- torn basil leaves

- sprinkle of parmesan

Pop them in the preheated oven for about 12-15 minutes.

They are done when they are bubbling and golden brown.

The great thing is, as nothing is really raw, it doesn't matter if they are slightly undercooked.

Remove from the oven.

Cool for a couple of minutes in the pan.

Remove from the pan, they should just slide out.

Eat, enjoy!