I always use my rye sourdough starter for pizza dough, but you may well not have one knocking around, so I'm giving you a yeast pizza dough alternative. You can use whatever topping you wish but I rather like the simplicity of just one or two ingredients for this light snack.
For the dough
4tsp dried yeast
About 250ml warm water
500g strong bread flour
1tsp sea salt
4tbsp extra virgin olive oil
For the topping
200-250g Taleggio cheese, cut into thin slices
1 medium red onion, peeled, halved, root removed and thinly sliced
Extra virgin olive oil to drizzle
Mix about 2-3 tablespoons of the warm water with the dried yeast in a bowl until dissolved; then cover and leave in a warm place such as on a radiator or in an airing cupboard for about 30 minutes or until it starts to ferment.
Put the yeast mixture in a mixing machine bowl with the flour, salt and olive oil, mix with the dough hook attachment on a low speed and gradually add enough warm water to form a smooth dough; keep mixing for 4-5 minutes (or you can knead it by hand which will take about 10-15 minutes).
Cover the bowl with a damp tea towel and leave in a warm place for up to 2 hours until it has risen and doubled in size. Knead the dough again for a few minutes (you may need to add a little more flour if it's looking sticky), then cover again and leave to rise again for another 40 minutes or so.
Preheat the oven to 220/gas mark 7 preferably with a pizza stone, if you have one, or a heavy baking tray. Divide the dough into 10-12 pieces and roll each piece into a ball. Flour a work surface and roll out each ball with a floured rolling pin to about 18-20cms. You will need to cook the pizzettas in batches or if you don't need them all you can freeze them on a tray until required.
Lightly oil your hot baking tray and lay the Taleggio on the dough (allowing space for it to spread as it melts) and scatter a few red onions over. Add some ground black pepper, drizzle with a little olive oil and bake for about 10 minutes until the dough is crisp; serve immediately.