In a bowl mix sugar, yeast, olive oil and lukewarm water and let the yeast work its magic for about 5 minutes.

Sift flour and salt together and empty the mixture in the food processor or a stand mixer, add the wet ingredients to the flour mixture and pulse it until the dough comes together.

Remove the dough from the food processor into a large bowl, cover it with a tea towel and let it rise somewhere warm for 2 hours. (You can easily make it by hand if you don’t own the machines but they make this task a snap.)

Once the dough is doubled in size remove the bowl on a flour-dusted surface and knead it a bit. Divide the dough into 8 equal sized balls.

Slice courgette and aubergine into ¼ inch pieces, then salt them and grill them on a dry, hot griddle for 5 minutes on each side. If the aubergine slices are still not fully cooked finish them off in a microwave set on high for 1 minute. Set aside.

Mix grated Grana Padano, ricotta and milk in a small bowl.

Preheat your oven to 500F/300C or as high as it could go. If using pizza stone make sure it is preheating in the oven as well.

Stretch out your pizza dough until it is quite thin in the middle and slightly thicker around the edges and place it on a parchment paper that's been oiled or sprinkled with semolina or corn flour.

Spread 1 tbsp of Grana Padano cheese mixture on each pizzetta, top with a few grilled courgette and aubergine slices, 1-2 small basil leaves, dab with small mozzarella pieces.

Transfer the pizza on parchment paper on to the pizza stone. You can fit 2 -3 small pizzetas on your pizza stone.

Bake in it the preheated oven for 10 minutes. Don't wait longer than that or pizzetta will turn crunchy instead of soft and pliable.

Repeat with the remaining pizzettas.

Arrange a few rocket leaves and shaved Grana Padano on cooked pizzettas.

One pizzeta serves 2 as a starter.