Pizzetti with salami, tomatoes and basil
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 16 (7.5 cm) mini pizzas
Complexity: easily
Quantity: 16 (7.5 cm) mini pizzas
Pizzetti with salami, tomatoes and basil - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the test:
- 1.5 cups of wheat flour, plus more for dusting
- 1 1/4 tsp (4 g) instant yeast
- 1 teaspoon of sugar
- 1/2 cup corn flour
- 2 tbsp. l. grated parmesan cheese
- 2 tbsp. l. olive oil
- Coarse salt
For the topping:
- 2 tbsp olive oil, plus more for drizzling
- 2 tsp finely chopped fresh oregano
- Coarse salt and freshly ground pepper
- 16 thin slices salami, or smoked Italian sausage Sopressata (about 60 g)
- 10 medium tomatoes, cut into 7mm thick slices.
- 2 tbsp. l. grated parmesan cheese
- 1/2 cup small fresh basil leaves
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Cooking the dish according to the recipe:
- Make the dough: Place a baking sheet in the bottom rack of the oven and preheat to 260°C (500°F). Combine 1/2 cup flour, yeast, and sugar in a food processor. With the processor running, add 3/4 cup hot water (approximately 115°F (45°C)). Turn off the processor and add the cornmeal, cheese, olive oil, 1 teaspoon salt, and the remaining 1 cup flour. Turn the processor back on and pulse until the dough forms a ball. Then continue to pulse until the dough is smooth, about 15 more turns.
- Prepare pizzetti: Line 2 baking sheets with parchment paper. Transfer the dough to a floured work surface and knead until soft and elastic, 12 to 15 times, adding additional flour if the dough is still wet enough to handle. Using a floured rolling pin, roll the dough into a 7 mm thick circle, approximately 35 cm in diameter. Using a 7.5 cm round cutter, press the dough into 16 round slices, gathering and re-rolling any excess dough. Place the slices on the prepared baking sheets.
- Mix olive oil, oregano, salt, and pepper to taste. Brush each slice of dough with a little herb oil, then layer the sausage and 2-3 tomato slices on top. Sprinkle with Parmesan cheese. Bake the pizzetti, one baking sheet at a time, until golden brown, about 8 minutes.
- Drizzle the pizzetti with olive oil, season with salt and pepper, and sprinkle with basil leaves. Serve hot or at room temperature.
Categories:
recipe / Fast food / Pizzas / Bakery / Savory pies / Food Network - recipes
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