Cream Cheese, Pineapple and Maple Pizzettes

FOR THE BASE

• 200g self-raising flour
• Pinch of salt
• 100ml dairy or plant-based milk
• 6 tbsp olive oil

FOR THE TOPPING

• 25g parmesan
• 4 tbsp cream cheese
• 2 tsp dried mixed herbs
• 4 pineapple rings or 8 slices of tinned peaches
• 4 tsp pure Canadian maple syrup (preferably dark syrup for its robust taste)
• Freshly ground black pepper

1. Turn the oven on to 190oC and cover a baking tray with baking paper. Put the flour and a pinch of salt into a bowl.
2. Make a well in the middle of the bowl. Measure 100ml milk in a jug, add 6 tablespoons olive oil and mix together.
3. Pour the milk mixture into the well and mix together with a spoon.
4. Knead the dough on a floured surface very lightly until smooth.
5. Divide the dough into 4 pieces and use your hands to roll each piece into a ball. Squash each ball to flatten into a circle (about 10cm wide) and put on the baking tray.
6. Add the cream cheese to the Parmesan with the dried herbs and mix together. Spread a tablespoon of the mixture onto each pizza base.
7. Sit 1 pineapple ring on the top of each pizza and drizzle a teaspoon of maple syrup over each pizza. Twist a pepper pot once or twice over the top. Cook the pizzas in the oven for 10 – 12 minutes until golden.