Melissa's Italian Kitchen
Le Pizzette
Mini Pizzas
Le pizzette are a popular snack (una merenda) in Italy. You'll often find them served in bars.
They are usually topped with some sugo di pomodoro (tomato sauce) and la mozzarella.
Ingredients
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750g Pizza or 00 Flour
14g Brewer's Yeast
400ml Warm Water
100ml Extra Virgin Olive Oil
4 tsp Sugar (check instructions on yeast packet)
3 tbsp Table Salt
400ml Tomato Sauce
1 Ball Fresh Mozzarella
Oregano
Ingredienti
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750g Farina da Pizza 00
14g Lievito di Birra
400ml Acqua Tiepida
100ml Olio Extra Vergine di Oliva
4 Cucchiaini di Zucchero
3 Cucchiai di Sale Fino
400ml Sugo di Pomodoro
1 Mozzarella Fresca
Origano
Nella foto: un'impastatrice, il lievito, la farina e l'olio d'oliva
Passo 1 - Step 1
È ora di cucinare!
It's time to cook!
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Place la farina - the flour, il lievito -yeast, lo zucchero -sugar and il sale - the salt in a mixing bowl - una ciotola. Use the dough hook attachment to mix them together.
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Piano piano - gradually add l'acqua -the water and l'olio extra vergine d'oliva - the extra virgin olive oil. Make sure you tap the sides of the bowl to loosen any flour that has stuck.
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A ball of dough should form after the water and oil have been added. Mix on the lowest speed setting for 10 minutes. Afterwards, you should have a ball of dough as pictured below.
Passo 2 - Step 2
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Lascia riposare l'impasto - Leave the dough 'to rest' in the bowl, covered with a warm, damp cloth for 2 hours. Dopo, l'impasto sarà raddoppiato di volume - Afterwards, the dough will have doubled in size, as pictured above.
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Togli l'impasto dalla ciotola - Remove the dough from the bowl. It should be very elastic and will shrink a little when handled.
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Spargi un po' di farina - Sprinkle a little flour over a clean work surface and using un matterello - a rolling pin, stretch out half of the dough.
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Use una tazza - a cup or a cookie cutter per fare dei dischi - to make discs.
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Dab some kitchen roll in olive oil and lightly grease una teglia - a baking tray. Poi sistema i dischi nella teglia - Then spread the discs out on the tray.
Passo 3 - Step 3
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Spalma il sugo di pomodoro sulle pizzette - Spread the tomato sauce over the pizzette. (The tomato sauce is il sugo di pomodoro and the recipe is found on the Pasta, Risotto and Sauces page.)
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Spargi l'origano - sprinkle the oregano over the sauce then spargi la mozzarella - crumble the mozzarella over the top by hand.
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Cook in il forno - the oven, preheated at 220°C for 12-15 minutes.
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Serve right away or enjoy cold as a snack - una merenda.
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Buon appetito!
Le pizzette sono pronte da mangiare!
I Consigli di Melissa
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Try running a 'test batch' with the first round you cook in the oven. Try different sizes and thicknesses until you find the one you like best.
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Once you have flattened the dough a little with the rolling pin, you can stretch out the rest by hand like un vero pizzaiolo italiano - a real Italian pizza chef.
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Le pizzette keep well in the freezer. Make sure you wrap them individually with cling film so they don't stick together.
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You will need un'impastatrice - a standing mixer for this recipe. It guarantees the dough will be mixed evenly and will save you from having very sore arms!