Tomato-Basil Pizzettes
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 tsps
Instant Yeast (half a 1/4-ounce packet)1 tsp
Sugar1 cup
Cornmeal2 tbsps
Grated Parmesan CheeseDirections:
1
Make the dough: Position a rack in the lower third of the oven and preheat to 500 degrees F
2
Put 1/2 cup flour, the yeast and sugar in a food processor and pulse to combine
3
With the motor running, add 3/4 cup hot tap water (about 115 degrees F)
4
Turn off the motor and add the cornmeal, cheese, olive oil, 1 teaspoon salt and the remaining 1 cup flour
5
Pulse until the dough forms a ball, then continue pulsing until smooth but still wet, about 15 more times
6
Make the pizzettes: Line 2 baking sheets with parchment paper
7
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
8
Using a floured rolling pin, roll out the dough into a 1/4-inch-thick disk, about 14 inches across
9
Using a 3-inch-round cutter, cut the dough into 16 rounds, gathering and rerolling the scraps if needed
10
Transfer the rounds to the prepared pans
11
Mix the olive oil, oregano, and salt and pepper to taste
12
Brush each round lightly with the herb oil, then top each with a slice of soppressata and 2 to 3 tomato slices
13
Sprinkle with the parmesan
14
Bake one sheet at a time, until the crusts are golden, about 8 minutes
15
Drizzle the pizzettes with olive oil, season with salt and pepper, and top with the basil leaves
16
Serve warm or at room temperature
17
Photograph by Anna Williams