Mini pizzas

Mini pizzas

Pizzette

By
From
The Amalfi Coast
Makes
8 pizze e or 16 mini pizzette
Photographer
Helen Cathcart

These circles of light, puffy dough are fried and then finished in a hot oven or under the grill. They are usually served as antipasti on the AmalfiCoast. However, they are also great for a snack or light lunch with a side salad and can be made in advance (if doing this, fry the pizzette and top them only when you’re ready to eat them). The even smaller mini pizzette are great for party canapés.

Ingredients

Quantity Ingredient
250g ‘00’ flour
50g strong white flour
15g fresh yeast
or 7g dried yeast
1 teaspoon salt
150-175ml tepid water
25ml extra-virgin olive oil
sunflower oil, for deep-fat frying

Topping suggestions

Quantity Ingredient
cherry or pizza tomato sauce, mozzarella and basil
tomato sauce and smoked cheese, such as scamorza
tomato sauce and salami
pesto and mozzarella

Method

  1. To make the dough, put the two types of flour into a large bowl and mix in the yeast and salt (if using fresh yeast blend it into a little of the water before adding it to the flour). Pour in the tepid water and olive oil and, using a dough scraper or your hand, blend the dough into a ball.
  2. If the mixture is very dry add a little more water; if it is very wet add a little more flour. The dough should be soft, light and pliable but should not stick to your hand. Tip the dough onto a floured surface and knead for 10 minutes.
  3. Put the dough back in the bowl, cover with a tea towel and allow to rise. When it has doubled in size divide the dough into 8 even-sized balls and leave on a floured surface, covered with a slightly damp tea towel, to rise again for 30 minutes. Heat the oil in a deep-fat fryer to 180°C or prepare to shallow fry. Preheat the oven to 200°C.
  4. Now press or roll the dough into 11 cm discs around 7 mm thick. Briefly fry until puffy and golden then drain on kitchen paper. Top with your favourite ingredients and finish by cooking in the oven for 5-8 minutes, until the cheese melts.

A note on oven temperatures:

  • It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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