Serves: 16 pizzette
The Dough
  • 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
The Pizzette - Suggested Toppings
  • ½ bunch red grapes
  • Goat's cheese
  • 1 pear, sliced
  • Gorgonzola
  • Honey
  • Figs, sliced or quartered
  • Parma ham
  • Walnuts, chopped
  • Rocket, to serve
For the Dough
  1. 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.
  2. 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.
  3. 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.
  4. Once proved, place the dough onto a flour-dusted surface and knead it for a couple of minutes to knock the air out.
For the Pizzette
  1. Preheat the oven to 200 deg C (fan). Place in 2 baking trays or pizza stones to warm up.
  2. 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.
  3. 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.
  4. Place the pizzettes on the hot baking trays and bake in the oven for 8 - 10 minutes. The dough should be risen and golden.
  5. Serve with rocket leaves, if liked.
Recipe by The Foodie's Way at https://thefoodiesway.co.uk/pizzette/