Freshly cooked pizza bread, doused in olive oil is ideal to serve as a nibble accompanied by a selection of self-serve tapas toppings.

Ingredients

• ¾ cup warm water
• 1 tsp dried active yeast
• 1¼ cups flour
• ½ cup wholemeal flour
• 1 tsp salt
• 3 tblsp olive oil

Method

1. Have the warm water in a large jug and sprinkle in the yeast and a pinch of sugar. Stir to mix and set aside for about 5 minutes until the yeast has dissolved and become soft and spongy on top of the water.
2. Put both types of flour and the salt into a food processor and, with the motor running, pour in the olive oil. Pour the yeast mixture down the feed tube only as fast as the flour can absorb it. (As the dough forms a mass let the processor continue for 1 minute. When the dough is perfect it should form a ball that rides around the blade in the machine and does not cling to the bowl).
3. Transfer the dough to a lightly-oiled bowl, cover with cling wrap and set aside for about 45 minutes until doubled in bulk. Turn out onto a floured board and divide in two.
4. Roll each piece of dough out to about a 22cm round. Preheat the solid plate on the barbecue and either cover with barbecue Teflon sheets or brush with olive oil. Transfer one pizza round to the hot plate, bring the lid down and cook for 8 minutes or until the dough is cooked, turning once. Remove and repeat with the second round. Cut the pizza bread into wedges, rub with a cut clove of garlic and drizzle with olive oil.

To oven cook

1. Roll the two pices of dough out to one 27cm round. Place on a pre-heated pizza dough stone and dimple with your fingers. Brush the top generously with olive oil and sprinkle with a little flaky salt.
2. Fan bake at 220-230ºC for 8-10 minutes or until lightly golden and cooked.

Tapas Pizza Toppings

1. Allow your guests to choose their topping by piling each one into a bowl for self-service.
2. Grilled Chorizo: Finely slice 2-3 pre-cooked spicy chorizo sausages and grill or barbecue until the fat runs. Tomato: Dice ripe, beefsteak tomatoes and season with salt, pepper, chopped parsley and olive oil. Marinated Feta and Olives: Dice marinated creamy feta and toss with chopped black olives and basil. Sardines: Roughly mash a large can of sardines in springwater with ¼ cup toasted chopped pinenuts and 1 tblsp chopped mint. Drizzle with 2-3 tblsp olive oil. Cheat's Aioli and Grilled Jamon: Add plenty of crushed garlic to your favourite mayonnaise. Allow about 1½ tsp per cup. Lightly barbecue thin slices of jamon iberico (Spanish cured ham) until the fat begins to run and serve the two together).