Summer has arrived!
To celebrate, I made these little pizzette, or mini pizzas. When making them, I had in mind alfresco dining and picnics. These little packages of scrumptiousness are perfect to travel and can been packed away nicely for your picnic hamper.
The recipe is from Jamie Oliver’s magazine, which this month was an Italian special. This was my first perusal of the magazine (bought for me by my lovely Mum) and it did not disappoint! Visually beautiful, packed full of fresh, easily re-creatable (is that even a real word?!) recipe ideas which get you buzzing about wanting to get in the kitchen and cook more.
This month’s magazine has an entire section dedicated to pizzas, and I just couldn’t resist these little pizzette. Especially as the toppings are some of my favourite ever ingredients! This is an opportunity to get really creative. You can’t go wrong! Chop and change and try different toppings together. I decided to add roughly chopped walnuts to the pear and gorgonzola combo and it just works!
Also brilliant – with your leftover toppings you can make an ACE sandwich, which I did today. Sourdough bread with goats cheese, figs, homemade chutney and rocket leaves. Delicious!
So grab your picnic baskets, fill with pizzette and prosecco, and off you go to the beach/garden/countryside for an Italian feast!
- 500g strong white bread flour
- ½ tbsp salt
- ½ 7g sachet of yeast (3.5g in total)
- ½ tbsp caster sugar
- 2 tbsp olive oil
- ½ bunch red grapes
- Goat's cheese
- 1 pear, sliced
- Figs, sliced or quartered
- Parma ham
- Walnuts, chopped
- Rocket, to serve
- Sieve the flour and the salt together in a large bowl. Create a large well in the middle. In a jug, stir the yeast, sugar and olive oil into 325ml warm water. Leave for a few minutes then pour into the well.
- Using a fork, gradually bring the flour into the liquid and mix it in. When the dough begins to come together, knead it on a clean, flour-dusted surface. Knead for about 10 minutes until smooth.
- Place the dough back into the bowl and cover with a clean, damp tea towel. Leave in a warm place to prove for about an hour, until the dough has doubled in size.
- Once proved, place the dough onto a flour-dusted surface and knead it for a couple of minutes to knock the air out.
- Preheat the oven to 200 deg C (fan). Place in 2 baking trays or pizza stones to warm up.
- On the floured surface, cut the dough equally into 16 pieces. Roll each piece into a flat circle, between 10 - 12cm in diameter. Press down the middle of each circle to form a small ridge around the edge.
- Drizzle a little olive oil over the pizzette and brush all over. Begin adding your toppings! I chose the following combinations, but you can get creative or even add your own! Grapes and goat's cheese, pear and gorgonzola with walnuts and honey, fig, goat's cheese and parma ham.
- Place the pizzettes on the hot baking trays and bake in the oven for 8 - 10 minutes. The dough should be risen and golden.
- Serve with rocket leaves, if liked.