Combine all the ingredients and gently knead with fingertips until a slightly sticky dough forms. You don't have to work your arm by kneading too much. Just get the dough together.

Place in an oiled bowl and turn the dough so the oil coats it. Cover with a damp kitchen towel and let it rise for about 20-25 mins or until doubled in volume.

Punch down the dough and knead lightly until it forms a ball. Transfer to a floured surface.

Roll the dough into tiny balls. Flatten each onto the muffin tray.

The sauce is easy, just mix them all together in a bowl.

For toppings, I used roasted aubergines, roasted tomatoes, olives, cheese, sausages, peas, cabbage.

And in some I cracked one quail egg each.

Bake for about 12 mins in a pre-heated oven at 190C. The base will turn a lovely golden brown.