BEET, APPLE, AND CHEESE PIZZETTES
Provided by Giada De Laurentiis
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat a gas or charcoal grill with a cover. (The pizzettes can also be baked in the oven. Place an oven rack in the upper 1/3 of the oven and preheat to 400 degrees F. Bake the pizzettes on a cornmeal-dusted baking sheet until the crust is golden, 12 to 14 minutes.)
- Dust a baking sheet with cornmeal. Set aside. Using a mandoline slicer, slice the apples and beets into 1/16 to 1/8-inch thick slices. Set aside.
- On a lightly floured work surface, roll out the dough into a 13-inch diameter circle. Using a 4-inch round cookie cutter, cut out 6 circles of dough and transfer to the prepared baking sheet. Divide the fontina and sprinkle on top of each circle of dough. Divide the apple and beet slices and place on top. Add the goat cheese and sprinkle with herbes de Provence. Drizzle with olive oil and place on the grill over low, indirect heat. Cover the grill and cook until the crust is crisp and golden and the cheese begins to melt, 8 to 10 minutes.
PIZZETTES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 1h40m
Yield 24 mini pizzettes
Number Of Ingredients 10
Steps:
- In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
- Preheat the oven to 475 degrees F.
- Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
- While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.
Nutrition Facts : Calories 91, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 6 milligrams, Sodium 334 milligrams, Carbohydrate 11 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 2 grams
TOMATO-BASIL PIZZETTES
Provided by Food Network Kitchen
Time 45m
Yield sixteen 3-inch pizzas
Number Of Ingredients 14
Steps:
- Make the dough: Position a rack in the lower third of the oven and preheat to 500 degrees F. Put 1/2 cup flour, the yeast and sugar in a food processor and pulse to combine. With the motor running, add 3/4 cup hot tap water (about 115 degrees F). Turn off the motor and add the cornmeal, cheese, olive oil, 1 teaspoon salt and the remaining 1 cup flour. Pulse until the dough forms a ball, then continue pulsing until smooth but still wet, about 15 more times.
- Make the pizzettes: Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and knead until soft and elastic, 12 to 15 times, dusting lightly with flour if too wet to handle. Using a floured rolling pin, roll out the dough into a 1/4-inch-thick disk, about 14 inches across. Using a 3-inch-round cutter, cut the dough into 16 rounds, gathering and rerolling the scraps if needed. Transfer the rounds to the prepared pans.
- Mix the olive oil, oregano, and salt and pepper to taste. Brush each round lightly with the herb oil, then top each with a slice of soppressata and 2 to 3 tomato slices. Sprinkle with the parmesan. Bake one sheet at a time, until the crusts are golden, about 8 minutes.
- Drizzle the pizzettes with olive oil, season with salt and pepper, and top with the basil leaves. Serve warm or at room temperature.
Nutrition Facts : Calories 113 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 143 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.
BROCCOLI & GOAT'S CHEESE PIZZETTES
Create something different for dinner during the week with the help of shop-bought pizza dough, broccoli, goat's cheese, courgette and red chilli
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oven to 240C/220C fan/gas 9. Put a baking sheet in the oven to heat up.
- Bring a medium pan of water to the boil, add the broccoli and boil for 1 min. Drain and pat dry with kitchen paper.
- Lightly dust your work surface with a little flour. Split the dough in half and roll into two oval shapes. Mix the mascarpone and lemon zest together in a bowl. Remove the hot tray from the oven and use a palette knife to transfer the bases onto the baking tray. Spread with the mascarpone and top with the broccoli and courgette, then season with black pepper. Put back in the oven to bake for 10-12 mins or until crisp and golden around the edges.
- Scatter with the crumbled goat's cheese and red chilli, and drizzle over a little olive oil to finish.
Nutrition Facts : Calories 755 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2.8 milligram of sodium
PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories Cheese Herb Pork Appetizer Bake Easter Low Cal Spring Prosciutto Fontina Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
- Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.
CARAMELIZED ONION, RADICCHIO, AND GOAT CHEESE PIZZETTES
"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar." Active time: 20 min Start to finish: 1 1/2 hr
Yield Makes 4 individual pizzas
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F. Set stone on lowest rack of oven at least 1 hour before baking pizza (if you have a gas stove, stone can go directly on oven floor).3Cook onions in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper to taste.
- Divide dough into quarters on a flour-dusted surface and gently stretch each piece into a thin disk about 6 inches across. Dust baker's peel with cornmeal and put 2 disks on it.
- Jerk peel once or twice; if dough sticks, lift and sprinkle more cornmeal underneath. Top each disk on peel with one fourth of onion mixture, goat cheese, and thyme, leaving a 3/4-inch border.
- Line up far edge of peel with far edge of stone in oven. Tilt peel, jerking it gently to start pizzas moving, and once edge of pizza touches stone, quickly pull peel back to transfer pizzas to stone. Bake pizzas until dough is crisp and golden, 8 to 12 minutes. Transfer with peel to a cutting board.
- Cut pizzas into slices and serve immediately. Make 2 more pizzas in same manner.
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