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Throw a Perfect Pizzette Party

Making pizza is really easy and nothing compares to the taste of a fresh, light, thin pizza base with flavourful toppings. However sometimes it can be slightly boring to have the same combinations over and over again.

That’s why these pizzette will offer a nice twist to a Friday night dinner, they are lighter because they have fewer and barely cooked ingredients that will maintain their freshness even after baking them.

 

You’ll feed 4 hungry people.
For the dough:
  • 7g dried yeast
  • 300ml tepid water
  • 500g strong white flour (plus more for dusting)
  • 15g fine salt
  • 2tbsp olive oil (plus more for kneading  and proving)
Hydrate the east in the tepid water and leave it for 5 minutes.
in a large bowl combine the flour, salt and olive oil. Add the water and begin mixing, when the dough starts coming together transfer to a working surface.
You can either sprinkle some flour or drizzle lightly with olive oil.
Knead the dough for 109 minutes. Shape into a tight ball, transfer to an olied bowl, cover and let it prove for 30 minutes.
 
Knock the dough down, work for a minute, weigh your dough then divide it in 12 equal portions.
 
At this point you will need to dust your working surface and the rolling pin, begin by rolling out each pizzetta into an oblong shape and transfer to a dusted baking tray. (I recommend using a reusable baking sheet)

Continue rolling out the pizzette, cover and let them rest for 5 minutes.

Toppings:

Pizetta Bianca (makes 3)
  • 1 small mozzarella cheese ball sliced
  • 2 tbsp of grated Parmesan cheese
  • 1 small red onion thinly sliced
  • 2 tbsp fresh thyme leaves
  • Black Pepper
  • Olive oil to drizzle

Arrange the ingredients loosely on each pizzette.

Spinach, soft egg and Parmesan (makes 3)

  • 3 cups of baby spinach leaves
  • 1 tbsp Crème fraîche
  • 1/4 minced garlic
  • 3 tbsp grated parmesan
  • 3 big eggs
  • Flaky salt & pepper
Rinse the spinach in a big colander and pour .5lt of boiling water to blanche them slightly. Drain them and press them gently using a silicone spatula to get rid off the water.
spread a dollop of cream on each pizzette make a thin base of spinach making a small crown shape so you can place the egg in the middle.
Place one egg at the centre and arrange loosely the rest of the ingredients.

Zucchini, mint & chili (makes 3)

  • 1 ball of mozzarella cheese sliced
  • 3 tbsp of grated parmesan cheese
  • 1 courgette thinly sliced
  • chili flakes (pepperonchini) Polpo’s recipe uses fresh chillies which I don’t like, I prefer dried because the flavour is deeper and less fiery but gives a nice warmth.
  • Flaky salt & pepper
  • 2 tbsp of olive oil
  • 1 tbsp of freshly chopped mint leaves.

Arrange the courgette slices on the pizzette covering as much as possible of the top and sprinkle loosely the rest of the ingredients.

Prosciutto & Pocket (makes3)

  • 3 tbsp of passata
  • 1 handful of roughly chopped basil
  • 1 handful of rocket
  • juice of 1/2 lemon
  • 3 tbsp olive oil
  • 3 slices of prosciutto (Parma ham works beautifully too)
Spread 1 tbsp of passata on each pizzette and arrange loosely the rest of the ingredients.
Preheat the oven at 250C
Bake for 8-13 minutes.

Note:

Pizzetta is the Italian word to describe one small pizza, Pizzette is its plural form.

The recipes appear in the book: POLPO. A Venetian Cookbook (Of Sorts)

These are variations of the toppings described:

I recommend to have assorted pizzette on each tray so as they come out you can immediately distribute different options.

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1 Comment

  1. Pingback: POLPO: A Venetian Cookbook (Of Sorts) | How To Be The Hero Of Your Own Kitchen

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