THREE CHEESE PIZZETTAS
Provided by Food Network
Time 3h
Yield 8 servings (6- to 7-inch pizzas)
Number Of Ingredients 9
Steps:
- In small bowl, mix warm water and honey. Sprinkle yeast on top and let stand for 5 to 10 minutes (mixture should start to bubble).
- In large bowl, mix flour and salt. Add olive oil and yeast mixture. Mix well with your hands, kneading dough in bowl until dry ingredients are completely incorporated.
- Cover bowl with plastic wrap and let dough rise until doubled in bulk, about two hours.
- Grease grill rack with pastry brush or wad of paper towel dipped in oil. Prepare grill and preheat broiler.
- Punch down dough and knead briefly in bowl. Pinch off pieces of dough and form into balls slightly bigger than golf ball.
- On well-floured surface, roll balls out into very thin rounds, 6 to 7 inches in diameter.
- Place rounds on grill for several minutes on each side or until just starting to brown. (They will cook further under broiler.)
- Remove from grill and top with cheeses. Broil 3 to 4 inches from heat until cheese melts.
- Recipe courtesy Jimmy Kennedy
CHEESE PIZZETTES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield about 16
Number Of Ingredients 4
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.
THREE-CHEESE CORNMEAL PIZZETTE
Can be prepared in 45 minutes or less.
Yield Serves 2, with enough leftover dough for 2 more pizzette
Number Of Ingredients 15
Steps:
- Preheat oven to 500°F. Lightly grease a large baking sheet and sprinkle with cornmeal.
- In a food processor combine 1 cup flour, yeast, and sugar and with motor running add water. Turn motor off and add remaining dough ingredients. Process mixture until it forms a ball and process 15 seconds more to knead it.
- Turn dough out onto a lightly floured surface and knead 10 times. Reserves half of dough for making 2 more pizzette another time, wrapping it in a sealable plastic bag, pressing out excess air, and chilling or freezing. Reserved dough keeps, chilled, 1 day or, frozen, 1 month.
- Halve remaining dough and on lightly floured surface roll out each half into an 8-inch round. Transfer rounds to baking sheet and brush lightly with oil. Top rounds evenly with remaining ingredients and season with salt and pepper.
- Bake pizzette in lower third of oven 10 to 12 minutes, or until crusts are golden and cheese is golden and bubbling.
CORNMEAL MINI-PIZZA DOUGH
This recipe is from Epicurious.com, from a recipe called Three-Cheese Cornmeal Pizzette. I just make the dough and improvise the toppings. The cornmeal gives a wonderful texture and flavor to the dough. The dough freezes well - great for smaller households. The directions below are for two pizzas - but the entire recipe makes four.
Provided by duonyte
Categories Breads
Time 30m
Yield 4 individual pizzas
Number Of Ingredients 8
Steps:
- Preheat oven to 500 deg. F.
- In a food processor, combine 1 cup flour, yeast and sugar. With motor running, pour in the hot water.
- Turn motor off and add remaining ingredients. Process mixture until it forms a ball, and then process 15 seconds longer to knead.
- Turn out onto a lightly floured board and knead 10 times. To make two pizzas, cut into half; wrap one half well and freeze for up to one month.
- Divide remaining piece in half. Roll or press out each half into an 8" circle. Transfer to a baking sheet and lightly brush or spray with additional olive oil.
- Top with favorite toppings, season with salt and pepper. Bake for 10 to 12 minutes, or until crust is golden and cheese is melted.
- Note1: white cornmeal works just as well. While the recipe calls for hot water, I usually use room temperature or even cool water - the action of the FP can heat up the dough quite a bit, so I would rather allow a little more time.
- Note2: toppings must be thinly sliced; meats and some veggies should be cooked - this pizza is in the oven only a short time. I've never used a pizza sauce with this - if you do and it works, let us know!
Nutrition Facts : Calories 411.5, Fat 8.6, SaturatedFat 1.2, Sodium 596.1, Carbohydrate 74, Fiber 4.4, Sugar 2.5, Protein 9.7
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