Spinach, ricotta and pesto mini pizzas

Method Make pizza dough: Combine flour, yeast and 1 teaspoon salt in a large bowl. Make a well in the centre. Pour in oil and water. Using a wooden spoon, mix to form a soft dough. Turn onto a lightly floured surface. Knead for 5 minutes or until elastic. Divide dough into 4 and roll each portion into a 15cm (diameter) circle. Place on 2 lightly greased baking trays and cover with a clean tea towel. Set aside in a warm place for 20 minutes or until dough rises slightly. Preheat oven to 220°C. Lightly spray a non-stick saucepan with oil and heat over medium heat. Add garlic, spinach and salt and pepper. Cook, stirring, for 1 to 2 minutes or until spinach is wilted. Remove pan from heat, drain excess moisture and set aside to cool. Spread bases with pesto. Top with spinach mixture, ricotta, onion and tomato. Bake for 15 to 20 minutes, swapping trays after 10 minutes, or until bases are crisp and cooked through. Serve.