Vegetarian pizzettes

Vegetarian pizzettes

By
From
Little Italy
Makes
24
Photographer
Jacqui Melville

Pizza is Italy’s most famous dish and these mini versions are perfect for simple entertaining. They can be made in advance and left in the refrigerator until your guests arrive. Pop them in the oven for ten minutes and they’re ready.

Dough

Ingredients

Quantity Ingredient
500g ‘00’ flour, plus extra to dust
100g fine semolina
1/2 teaspoon fine sea salt
7g fast-action yeast
1 teaspoon golden caster sugar
3 tablespoons extra-virgin olive oil, plus more to oil

Tomato sauce

Quantity Ingredient
2 tablespoons olive oil
1 shallot, finely chopped
1 garlic clove, crushed
400g canned chopped plum tomatoes
1 tablespoon tomato puree
1/2 teaspoon dried oregano
sea salt
freshly ground black pepper

Toppings

Quantity Ingredient
2 baby courgettes, sliced
100g pitted olives, halved
8 button mushrooms, sliced
8 yellow and/or red cherry tomatoes, halved
1-2 balls mozzarella
small basil leaves, to garnish

Method

  1. Begin by making the dough. Sift both flours into a large bowl, add the salt and mix well. In a separate bowl, mix the yeast, sugar, oil and 325 ml of lukewarm water. Leave to activate for a few minutes. Make a well in the centre of the flour and add the mixture; stir well until it forms a dough. Remove the dough from the bowl and place on a lightly floured work surface. Knead until smooth and elastic, for 4–5 minutes. Place the dough into a clean bowl and cover with a lightly oiled piece of plastic wrap. Leave in a warm place until the dough doubles in size; this should take around 30 minutes, depending on how warm your chosen spot is.
  2. Meanwhile, to make the sauce, heat the olive oil in a saucepan, add the shallot and cook until translucent. Add the garlic, tomatoes, purée, oregano, salt and pepper and cook for a further 10 minutes. Blend the sauce until smooth.
  3. Preheat the oven to 200°C. Dust the work surface with flour and roll out the dough to 3 mm thick. Using an 8 cm round pastry cutter, cut out 24 rounds of dough and lay them on 2 baking trays lined with baking paper.
  4. Spread 1 teaspoon of sauce on each round. Arrange the courgettes, olives, mushrooms and cherry tomatoes on top of each one. Slice the mozzerella and divide between the rounds. Bake for 10 minutes.
  5. Remove from the oven, top with a few basil leaves and serve.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
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