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29 November, 2014

BASIL, OLIVE & SUN-DRIED TOMATO PIZZETTAS














I'm a big fan of Italian food and the bold flavours that go along with it.

I was asked to take part in the #TuscanyNowCookOff competition and for my entry I have decided to make some mini pizzas or pizzettas (if you want to be fancy) with classic Italian ingredients - basil, olives and sun-dried tomatoes.










I think these bitesize pizzas would make lovely canap├ęs at a party and you could also top them with a slice or two of prosciutto for variation.



 Ingredients

1 Medium sized onion finely diced
4 Tablespoons of creme fraiche
50g Grated parmesan
200g Sun dried tomatoes in oil chopped
4 Tablespoons of black olives chopped
A handful of fresh basil
1 Teaspoon of dried mixed herbs for sprinkling
125g Ball of mozzarella torn into small pieces
Sea Salt
Pepper

For the dough

400g Strong white bread flour
6g fast action dried yeast
1 Teaspoon of salt
4 Tablespoons of olive oil

First things first

Make the pizza dough by mixing together flour, yeast and salt. Pour olive oil into 275ml of warm water and then add to the dry ingredients. Mix together and form into a wet dough using your hands. Place the dough in a warm spot for an hour to rise and cover with oiled cling film.

Method

1. Soften the diced onion in butter over a medium heat and leave to one side.  Preheat the oven to 220°C/200F/Gas 7.
2. Knead the dough on a floured surface until smooth and then separate into 12 small balls. Create thin circles using a roll pin and place onto greaseproof lined baking tray.
3. Combine the diced onions with creme fraiche and parmesan. Season well with salt and pepper and then spread the mixture on top of the pizza dough.
4. Place the dough bases in the oven for 8 minutes or until golden brown.
5. Mix the chopped sun dried tomato, olives and mozzarella together. Add some torn basil leaves
6. Top the baked creamy bases with the tomato and olive mixture and sprinkle over dried herbs.

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