Chive flower pizzetta

Chive flower pizzetta

By
From
The Herb & Flower Cookbook
Serves
4-6
Cooking time
10 mins

Not taking any of the effort that making a pizza requires, this pizzetta is like a glorified garlic bread, but oh, how glorified it is! It’s delicious with melted cheese dripping over the side, but you can get creative with your toppings as pretty much any flavours will work here.

Ingredients

Quantity Ingredient
1 baguette
olive oil
50g salted butter, at room temperature
salt
toppings of your choice, see below for suggestions

Method

  1. Slice the baguette in half lengthways and lay the halves, cut-side up, on a baking tray. You may need to cut them into shorter lengths to get them to fit on the tray, but try to keep the bread as big as possible.
  2. Douse the bread in olive oil, covering it right to the edges, as it will seep through and moisten what will become your pizzetta base. Leave it to soak up all the oil and get a bit soggy. Meanwhile mix together the butter, a generous pinch of salt and chive petals. Spread the butter mixture liberally over the top of the bread.
  3. This will be delicious on its own, but you can add any extra topping you might fancy at this point. Ham and olive; mushroom and grana padano; tomato purée and cheddar, all work well, but do steer clear of using onion and garlic, as the chive petals have a strong enough flavour already.
  4. Place the pizzetta in the oven for 10–12 minutes until the sides of the bread start to look a little crispy. Cut into portions – from bite-size chunks to 10 cm lengths – and sprinkle some more chive flowers over the top. Serve immediately.

Substitute the chive flowers with...

  • Basil, oregano or nasturtium.
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