Les Niçois Mini Tomato Oregano Pizzettas 180g

Tomato and oregano are a happy pair. Here they meet in a small savoury biscuit, giving you that familiar combination of concentrated tomato and fragrant herb with a dry, crisp bite. The tomato comes as powder, worked into the recipe with wheat flour and potato granules. Oregano adds its distinctive aromatic edge; onion rounds out the savoury flavour.

There is sunflower oil and extra virgin olive oil in the dough, along with yeast, wheat malt and salt. Together they give the tomato and herbs a baked setting: something light enough to nibble with a drink, but sufficiently seasoned to enjoy on its own. It is an easy choice when you want a snack with a clear flavour rather than a blank base waiting for a topping.

And toppings are still very welcome. A little whipped ricotta makes the contrast especially pleasing: cool, soft cheese against a crisp biscuit, with the tomato and oregano doing much of the seasoning for you. Keep one pizzetta plain beside it and move between the two. That simple change is part of the pleasure of a small snack with so much familiar flavour.

• Whipped ricotta and basil: Beat ricotta with a little olive oil until spoonable, then add a small dollop to a pizzetta just before eating. Finish with a torn basil leaf. The mild cheese softens the savoury tomato flavour, while the crisp base keeps the bite lively. Put the ricotta in a bowl if you are serving a few people, so each pizzetta is topped at its best.
• A tomato salad with a crisp finish: Dress ripe tomatoes with olive oil, a little vinegar and sliced onion, then crumble a few pizzettas over individual portions at the table. The crumbs add oregano-scented crunch against the juicy tomatoes. Add fresh mozzarella if you want to make a light lunch of it.

Tata Josie has two ways to bring tomato to the apéritif. Her tomatade combines sun-dried tomatoes and tomato concentrate with oil, garlic and a little chilli. These mini pizzettas take tomato powder into a baked biscuit with oregano and onion. The same familiar flavour finds two very different textures: a rich spread to spoon onto bread, and a crisp bite already seasoned for you.

That is a good little lesson in how much the setting changes an ingredient. In the pizzetta, oregano makes the tomato feel immediately at home, while the biscuit gives you a quick, savoury crunch. You could put both of Josie’s ideas on the table, or let the pizzettas meet a mild cheese and enjoy the contrast. A small biscuit can hold a very complete flavour idea.

Store in a dry place away from light. Keep the pack closed between servings.