Pizzettes Mini Pizzas From Giada De Laurentiis Recipes

CHEESE PIZZETTES

Steps:

• Mix the mozzarella cheese and Parmesan together in a medium bowl, then set aside. Roll out the dough on a lightly floured work surface to 1/4-inch thick. Using a 2 3/4-inch-diameter cookie cutter, cut out dough rounds.
• Add enough oil to a heavy large frying pan with 3-inch sides to come halfway up the sides of the pan. Heat the oil over medium heat until hot. Drop a scrap of dough into the oil to ensure the oil is hot enough. If the dough sizzles, then the oil is hot enough. Working in batches, add the dough rounds to the hot oil (being sure not to crowd them in the pan) and cook until golden brown, about 3 minutes per side. Using a slotted spoon, transfer the rounds to paper towels to drain the excess oil. Immediately sprinkle the cheese mixture over the hot pizzas. Serve warm.

PIZZETTES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND PROSCIUTTO

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.

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.

S'MORES PIZZETTE

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.

PIZZETTES (MINI PIZZAS) FROM GIADA DE LAURENTIIS

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.

ROASTED MUSHROOM AND KALE PIZZETTE

Steps:

• Place a rack in the center of the oven and preheat to 475 degrees F. Toss the mushrooms with 1 teaspoon of olive and the salt and roast on a baking sheet until they are golden brown, 6 to 8 minutes. Set the mushrooms aside.
• Roll out the pizza dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles in the dough and transfer the circles to a parchment-lined baking sheet. Drizzle the dough circles lightly with olive oil. Place a teaspoon of mozzarella on each circle, then top with the mushrooms and kale, then the gorgonzola. Drizzle a little more olive oil over each pizzette and bake until they are golden and bubbly, about 10 minutes. Arrange the pizzette on a platter and serve immediately.

PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL

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.

PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO

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.