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.