Italian Tartlets

Dissolve the yeast in 200 ml warm water. Mix together the flour and the salt and pile onto a work surface. Create a well in the middle and pour in the yeast mixture and the oil. Knead into a smooth dough. If the dough is too dry, add a little more warm water. If it is too moist, work in some more flour. Knead on a floured work surface for around 10 minutes, then place in a bowl, cover with a cloth and leave to rise in a warm, draught-free place for around 1 hour.

To make the pesto, dry roast the pine nuts in a pan until brown. Remove from the pan and leave to cool.

Place the herb leaves and the pine nuts in a mixer and blend well. Gradually add the oil to create a creamy pesto. Stir in the Parmesan and season to taste with salt and ground black pepper.

Mix together the crème fraîche, lemon juice, salt and ground black pepper and fry the bacon until crispy. Remove from the pan and pat dry with kitchen paper.

Heat the oven to 220°C (200° in a fan oven), 425°F, gas 7 and place two baking trays inside.

Knead the dough again and split into four equal portions. Roll out on a floured work surface creating a thick edge.

Take two sheets of baking paper and place two pizzas on each one. Spread with the crème fraîche mixture and top with the yellow tomatoes. Add the cherry tomatoes and the bacon and bake for around 15-20 minutes.