Mini Pizzas With Prosciutto Salad Topping Recipes

PIZZETTE - MINI PIZZA BITES WITH ASSORTED TOPPINGS

Steps:

• Dissolve yeast in lukewarm water with sugar. Let sit for 5-10 minutes.
• In a mixer bowl add flour and yeast water, give a quick stir.
• Using a dough hook attachment start to knead slowly increasing the speed.
• Add salt and extra virgin olive oil.
• NOTE: Don't add salt immediately as it'll weaken yeast quality!
• Knead for about 5 minutes.You should get a smoth and pretty soft dough. It'll be slightly sticky but manageable to handle it with your hands.
• Transfer the dough in large oiled bowl. Cover with a plastic wrap and let rise for 2-3 hours in a warm (not hot!) place.
• Past 2-3 hours the dough should double in size.
• Transfer it to a slightly floured work surface.
• Roll with a rolling pin to about 3-5 mm thick.
• Using a round cookie cutter about 3 inches in diameter cut out pizzette circles.
• Place pizzette on a baking sheet lined with parchment paper leaving some space in between.
• Cover with a linen towel and let rise for 30-60 minutes in a warm place.
• While pizzette are rising it's a good idea to prepare the sauce and the toppings.
• In a skillet pan add tomato puree/passata di pomodoro, let simmer on low heat until slightly reduced. The thickness of the sauce should be good enough to stay on pizzetta, not too liquid-y but also not paste-like.
• Add fresh basil leaved roughly torn with your hands.
• Cook for another few minutes and let cool.
• Cut, slice and pit all other ingredients that you've chosen as your pizza toppings.Here you can mix, match and be creative!
• Preheat oven to 375F / 190C
• Using your point finger press around and in the center of each pizzetta (see photo) to form a slight cavity to hold in the topping.
• Top with your favorite toppings.
• Bake in a preheated oven for 10-12 minutes until cheese is well melted and pizzette have a light golden edge. Be careful and don't overcook as the dough might become hard.

MINI PIZZAS WITH PROSCIUTTO SALAD TOPPING

Steps:

• DOUGH - put flours, yeast and sugar in a medium bowl and stir well and add the lukewarm water and oil and using a flat bladed knife mix until the dough starts to come together to form a ball.
• Turn out dough onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.
• Spray a medium bowl with cooking spray and add dough and cover with plastic wrap and clean, dry tea towel and set aside in a warm, draught free place for 45 minutes.
• Preheat oven to 190C (fan forced) and spray 2 large baking trays with cooking spray.
• Divide dough into 8 equal portions and roll out into thin rounds and then place on the baking tray.
• Combine tomato paste and garlic in a small bowl and spread over pizza bases and then bake for 10 minutes or until crisp around the edges and still soft in the centre.
• Meanwhile, heat oil in a large non stick frying pan on medium and add prosciutto and cook on each side for 1 to 2 minutes or until crisp.
• Transfer to a small plate and set aside to cool and then break into pieces.
• Toss rocket, spinach, tomato, capsicum, cucumber and prosciutto in a large bowl.
• Arrange the salad over each pizza base and top with the bocconcini and sprinkle with pepper to serve.