Grilled pizzetti

Votes: 1

Photo of the dish: Steve Girelt

Time: 1 hour 45 minutes
Complexity: average
Quantity: 6 serving pizzas

Two step-by-step photo recipes for small grilled pizzas.

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.

Ingredients for the recipe:

For the test:

1.5 tsp dry yeast
1/2 teaspoon sugar
1/2 tsp salt
1.5 cups flour, plus a little extra for dusting
2 tbsp extra virgin olive oil, plus more for greasing

For the pizzetti with prosciutto and arugula:

5 - 6 Fresno chili peppers, coarsely chopped
1.5 cups extra virgin olive oil, plus more for greasing
225g Parmigiano Reggiano cheese, thinly sliced with a vegetable peeler
110 g thinly sliced prosciutto ham
6 eggs (optional)
2 cups young arugula

For the Pizzetti Putanesca:

2 plum tomatoes, diced
1/4 cup pitted Gaeta olives, sliced into rounds
2 tbsp. capers, without liquid
A pinch of dried red pepper flakes
Coarse salt
Extra virgin olive oil, for drizzling
220 gr. grated Taleggio cheese
Crushed chives, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chili pepper, red pepper flakes, plum tomatoes, olive, capers, Parmesan cheese, Taleggio cheese, prosciutto, dry-cured ham, eggs, arugula, chives, flour

Cooking the dish according to the recipe:

Prepare the dough: Pour 1/2 cup of warm (not hot) water into a small bowl or measuring cup. Add the yeast and sugar and stir with a fork. Let sit for 15 minutes. The surface of the water should begin to bubble and smell of yeast—that's what you want!

In a large bowl, combine the flour and salt. Make a well in the center and pour in the olive oil and yeast mixture.

Using a fork, gradually stir the flour into the yeast mixture, then knead the dough with your hands. Turn it out onto a clean surface.

Knead the dough until smooth. Sprinkle with flour if necessary. Grease a bowl with olive oil, place the dough in it, cover with plastic wrap, and let it rest in a warm place for 1 hour, until the dough doubles in size.

Prepare the toppings: For the prosciutto and arugula pizza, prepare the chili oil.

Bring the chili peppers and olive oil to a boil, remove from heat, and let sit for 1 hour. (This oil can be stored in an airtight container for up to 1 week.)

For pizza puttanesca, prepare the filling: In a bowl, combine tomatoes, olives, capers, and pepper flakes. Season with salt and drizzle with olive oil.

Prepare the grill: Preheat the grill to medium-high heat (don't let it get too hot, or the dough will burn and the cheese won't melt). Use a brush to remove any dust or dirt from the grill grates.

Roll out the dough: Place the dough on a floured surface and divide it into 6 equal pieces. Roll each piece into a ball.

Using a rolling pin, roll each ball into an oval of any shape, sprinkling with flour as needed.

To form a thin, crispy crust, stretch the dough a little more with your hands.

Stack the rolled out dough, placing cling film between the layers (the prepared dough can be stored in the refrigerator overnight).

Grill the dough: Grease the grill with oil (you can use a rolled-up towel soaked in oil), then carefully place several dough pieces on the grill.

Fry for 2 minutes, until the surface begins to bubble and the bottom is charred.

Flip with tongs and cook until the same marks appear on the other side. Remove the dough from the grill and place it on a baking sheet. Cook the remaining dough pieces in the same manner.

Place toppings: Place the toasted dough on a baking sheet and top with Parmesan and prosciutto cheese or Taleggio cheese and the puttanesca mixture. Return the pizzas to the grill.

If desired, crack 1 egg onto each prosciutto pizza. Cover the grill and cook for 2-3 minutes, until the cheese is melted and the eggs are cooked through.

Finish cooking: Remove the pan from the grill. Top the prosciutto pizzetti with arugula and drizzle with chili oil. Sprinkle the puttanesca pizzetti with chives.