Shrimp and Prosciutto Pizzinis - serves 4

Preparation - 15 minutes, cooking time - 35 minutes

5 oz package pizza-crust mix
1 tbsp olive oil
Flour, for kneading

For the tomato sauce:
2 medium ripe tomatoes, seeded and roughly chopped
2 garlic cloves, chopped
4 thyme sprigs
1 tbsp tomato puree
1 tbsp olive oil
Salt and ground black pepper

For the topping:
7 oz large cooked peeled shrimp
4 slices prosciutto, halved lengthwise
Handful of fresh basil leaves
Fresh Parmesan, to serve

Preheat the oven to 425 F. Place the pizza-crust mix in a large bowl and stir in the olive oil and enough warm water ( about 1/2 cup) to make a soft dough. Knead vigorously on a lightly floured surface for about 5 minutes until smooth and elastic.
Break the dough into 4 even pieces, then pat out between the hands to make rough 4 1/2 inch circles. Transfer to a large baking sheet and set aside in a warm place for 10 minutes or to rise.
Make the tomato sauce:
Place the tomatoes, garlic, thyme, tomato puree, and olive oil in a small pan. Simmer over a medium to high heat for 10-20 minutes, stirring until thickened and pulpy. Season to taste.
Spoon the sauce on to the dough circles, then scatter the shrimp on top. Place the strips of prosciutto across the top, then bake for 10 minutes until the pizza bases have risen and set.
Slip the pizzinis off the baking sheet and continue to cook directly on the oven rack for a further 5 minutes until the bottoms are crisp and golden.
Scatter a few basil leaves and some shaving of Parmesan over each pizzini and serve.