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.
PIZZELLE
Hailing from Abruzzo in Central Italy, pizzelle are crisp, flat waffle-esque cookies made in a special hot iron. Like mostaccioli, these cookies predate Christmas -- in fact, it is said that this is the oldest known cookie recipe on earth, dating back to the 8th century BC. In olden times, presses were made from cast iron and would be heated over a fire, or directly on the stovetop. You can still find those irons if you're up to the challenge, but electric irons are much easier to use, and very easy to find both online and at major retailers.
Provided by Food Network
Categories dessert
Time 1h55m
Yield 2 to 4 dozen cookies, depending on size of iron
Number Of Ingredients 9
Steps:
- Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
- Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.
PIZZELLES III
This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.
Provided by Marianne Jungels
Categories World Cuisine Recipes European Italian
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
- Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
- For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.
Nutrition Facts : Calories 102 calories, Carbohydrate 13.4 g, Cholesterol 33.4 mg, Fat 4.5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 76.9 mg, Sugar 6.4 g
PIZETTE
Little Pizza turnovers. These are similar to the Pizza Rolls in the freezer case at the market, but MUCH better! The first 6 ingredients are for the crust, the next 5 are for the filling and the oil is to deep fry. Enjoy! Try varying the filling to your own taste...
Provided by Queen Dragon Mom
Categories Lunch/Snacks
Time 1h5m
Yield 36 pizettes
Number Of Ingredients 12
Steps:
- Sprinkle the yeast over warm water in a small bowl.
- Let stand until dissolved.
- Beat the eggs and butter at high speed until blended.
- Add the yeast, 3 cups of the flour and the salt.
- Mix until incorporated.
- Continue mixing the dough, adding small amounts of flour, until it forms a stiff dough.
- Turn out on a lightly floured surface and knead, ading flour as necessary, until smooth and elastic.
- Cover the dough and let it rest at room temperature with making the filling.
- In a large bowl beat the egg until foamy.
- Add the ricotta and parmesan and mix well.
- Stir in the mozzarella and salami.
- On a lightly floured surface, roll the dough out to 1/8" thick.
- Cut 3" circles from the dough and place 1 tablespoon filling on each circle.
- Moisten the edges of the pastry and fold over to make half-moon shaped pockets.
- Press or crimp the edges of the pastry to seal.
- Place the pizettes, as they are made, on a baking sheet lined with parchment paper.
- Cover the completed bundles with a clean towel and set aside until slightly puffed, about 20 minutes.
- While pizettes are rising, heat the vegetable oil to a full 350 degrees.
- Gently place a few bundles at a time in the hot oil.
- Do not overcrowd the pizette as they will not brown properly.
- Fry, turning regularly, for about 4 minutes, until golden brown and all side.
- Remove and drain on paper towels.
Nutrition Facts : Calories 413.8, Fat 40.8, SaturatedFat 7.3, Cholesterol 35, Sodium 56.4, Carbohydrate 9.7, Fiber 0.4, Sugar 0.1, Protein 3.2
PIZZETTES (MINI PIZZAS) FROM GIADA DE LAURENTIIS
Mini pizzas from Giada's kitchen. Try making them for a party... just be sure to double your recipe!
Provided by Adopted Parisian
Categories Pork
Time 20m
Yield 24 pizzetes, 8 serving(s)
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 1 hour and 45 minutes.
- 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 109.8, Fat 8.3, SaturatedFat 2.9, Cholesterol 8.4, Sodium 274.7, Carbohydrate 6.7, Fiber 0.9, Sugar 3.2, Protein 2.8
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.
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PIZZETTES RECIPE | BON APPéTIT
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- Place racks in upper and lower thirds of oven; preheat to 350°. Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 7–10 minutes. Let cool, then finely chop. Set aside. Increase oven temperature to 375°.
- Meanwhile, whisk flour, baking powder, and salt in a medium bowl. Melt butter in a medium saucepan over medium heat. Stir in cinnamon, cloves, and nutmeg. Remove from heat and let sit 5 minutes to infuse.
- Whisk granulated sugar and cocoa powder in a large bowl. Pour in spiced butter, scraping pan so you don’t leave any spices behind, and whisk vigorously to combine. Add egg and egg yolk; whisk vigorously to combine. Mix in dry ingredients, then almonds, chocolate chips, lemon zest, and orange zest. Turn out onto a clean surface. Divide in half, then roll each half into a log about 1½" wide. Flatten logs to 2" wide and slice on a diagonal into 1"-wide cookies. Divide between 2 parchment-lined baking sheets, spacing at least 1" apart.
- Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until firm around edges but still soft in the middle, 8–10 minutes. Let cool.
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