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.
FIG, RICOTTA AND PROSCIUTTO PIZZETTE
Provided by Aida Mollenkamp
Categories appetizer
Time 35m
Yield 22 to 24 Pizzettes
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
- Transfer rounds to a greased baking sheet. Then spread 1 teaspoon of the ricotta on top. Evenly distribute prosciutto onto each pizzette. Finish by topping each pizzette with a fig or 1/2 teaspoon of the fig jam.
- Bake until cheese is melted and underside is brown, about 12 to 15 minutes.
PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO
Make and share this Pizzette With Fontina, Tomato, Basil, and Prosciutto recipe from Food.com.
Provided by Lizzie Rodriquez
Categories European
Time 37m
Yield 16 pizzettes, 8 serving(s)
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.
Nutrition Facts : Calories 58.3, Fat 4.7, SaturatedFat 2.3, Cholesterol 12.8, Sodium 101.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.6, Protein 3.3
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
PEPPERONI PIZZETTES
Make and share this Pepperoni Pizzettes recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 17m
Yield 30 pizzettes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degreees F.
- Take biscuits, and individually pry apart into 3 separate layers and lay on an ungreased baking sheet (may take 2 baking sessions to get these all done).
- Place approx 1-1 1/2 tsp pizza sauce on top of each layer, and cover with a pepperoni.
- Sprinkle each pizzette with about 1/2 tbsp mozzarella cheese.
- Place baking sheet in a preheated oven and bake for 6-7 minutes or until golden around edges and cheese is nice and melted.
- Serve hot.
Nutrition Facts : Calories 63.8, Fat 3.5, SaturatedFat 1.4, Cholesterol 7.2, Sodium 187.6, Carbohydrate 4.9, Fiber 0.2, Sugar 0.9, Protein 3.1
COUSCOUS CAKES WITH TOMATO-GARLIC RAGOUT
Make and share this Couscous Cakes With Tomato-Garlic Ragout recipe from Food.com.
Provided by Strawberry Girl
Categories Healthy
Time 2h1m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put the water into a saucepan over high heat.
- When the water comes to a boil, add the salt, pepper, and couscous.
- Remove the pan from the heat, cover it, and let it sit undisturbed for 5 minutes.
- Fluff the couscous by lightly running a fork or whisk back and forth in the pan, starting with the top layer and gradually working your way down.
- In a large bowl, whisk the eggs; slowly whisk in the flour.
- With a spoon, stir in the parsley and the blue cheese.
- Add the couscous and chill the batter for 30 minutes.
- SAUCE:.
- In a medium saucepan, heat 1 Tbsp olive oil; add the onion.
- Sauté over medium heat for 5 minutes, stirring occasionally.
- Add the garlic and sauté for 5 minutes more.
- Add the tomatoes, white wine, and water.
- Let the ragout simmer for 10 to 15 minutes, until it has the consistency of a thick sauce.
- Season it with salt and pepper and keep it warm.
- When the couscous mixture has cooled, heat a large skillet with 1 Tbsp olive oil over medium-high heat.
- When the oil is hot, drop couscous batter onto the skillet to form 3-inch cakes.
- Sear them on one side for about 3 minutes, or until the undersides are golden brown.
- Flip them with a spatula and sear them on the other side, for about 3 minutes.
- Remove the cakes to a plate and add more batter to the pan.
- Continue making cakes until all the couscous batter is used.
- You should have 3 cakes per person.
- Serve the cakes hot on top of the warmed tomato-garlic ragout.
Nutrition Facts : Calories 363.4, Fat 9.2, SaturatedFat 2.6, Cholesterol 97.2, Sodium 520.8, Carbohydrate 53.3, Fiber 4.6, Sugar 4.2, Protein 13
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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