Vegetable Pizzetta

For the base: mix together the flour, yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.

Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.

Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.

Quickly knead the dough and divide into 8 pieces. Roll out each piece into a round and place on the baking tray.

For the topping: put the spinach into a bowl and pour over boiling water. Remove the spinach and squeeze out as much moisture as possible.

Heat 1 tbalespoon of oil in a pan and gently cook the onion until just softened.

Brush the dough with the remaining oil and arrange the spinach, courgettes and onion rings on top. Season with salt and pepper and drizzle with a little olive oil.