1. In a bowl, mix the flour with the dried yeast and sugar, pour in the lukewarm water and 2 tablespoons of olive oil, then the salt, and knead for 10 minutes into a smooth, soft dough.
2. Cover and leave to rise in a warm place for about 1.5-2 hours until doubled.
3. Mix the passata with the remaining oil, half the oregano and a pinch of salt; dice the mozzarella and drain it.
4. Roll the dough out on a floured surface to about 1 cm thick and cut out rounds with a 6-7 cm cutter; place on a tray lined with baking paper, cover and leave to rise for another 20 minutes. Preheat the oven to 230 °C.
5. Spread a teaspoon of tomato sauce in the middle of each round and bake for 10 minutes; then scatter over the mozzarella and bake for another 4-5 minutes until the cheese has melted and the edges are golden.
6. Sprinkle with the remaining oregano and serve warm or at room temperature.
Tip: A must at Italian birthday parties and aperitifs; you can also top them with anchovies, olives or ham, and baked pizzette can be frozen.
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