S'MORES PIZZETTE
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F. Place a large grill pan over medium-high heat.
- Divide the pizza dough into 4 even pieces. Roll out each piece into an oval and brush with the vegetable oil. In batches of 1 or 2, grill the crusts until nice grill marks form, 2 to 3 minutes. Flip and continue cooking on the reverse side until cooked and toasted. As you go, remove the cooked crusts to a baking sheet and keep warm in the oven.
- Spoon 2 tablespoons of the fudge sauce onto each crust and spread evenly almost to the edge. Dollop each crust with 2 tablespoons of the marshmallow creme and spread slightly. Sprinkle with the mini marshmallows, chocolate chips and crushed graham crackers. Cut into pieces and serve.
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
GRILLED-TOMATO PIZZETTES WITH BASIL AND FONTINA CHEESE
These crisp mini-pizzas are layered with grilled tomatoes and Fontina cheese.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- After preparing grilled tomatoes, reduce grill to low. Divide pizza dough into four pieces. On a lightly floured work surface, shape dough into rough 12-inch-long ovals. Alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.
- Place dough on grill. Cook until lightly charred on one side, 3 to 4 minutes; press lightly with a spatula to deflate any air bubbles.
- Flip dough; layer with cheese and grilled tomatoes, dividing evenly. Cover grill; cook until cheese melts and bottoms of crusts are charred, 4 to 6 minutes. Garnish with basil.
Nutrition Facts : Calories 333 g, Fat 16 g, Protein 14 g
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.
PIZZETTES WITH GORGONZOLA, TOMATO AND BASIL
Make and share this Pizzettes With Gorgonzola, Tomato and Basil recipe from Food.com.
Provided by susie cooks
Categories < 30 Mins
Time 20m
Yield 30 pieces, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees.
- Roll out pizza dough into a 1/4 inch thick round.
- Cut circles using a 2 1/4 or 2 1/2 inch round cookie cutter, about 30.
- Arrange circles on 2 large baking sheets.
- Sprinkle with gorgonzola.
- Top with cherry tomatoes, pressing them gently into the dough.
- Bake until golden brown, about 10 minutes.
- Drizzle the pizzettes with the oil and sprinkle with the basil, salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 81.2, Fat 6.8, SaturatedFat 3.5, Cholesterol 13.3, Sodium 248.2, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 4
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