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Fresh Mozzarella, Cherry Tomato, and Basil Pizzettas

Fresh Mozzarella, Cherry Tomato, and Basil Pizzettas

These beautiful little baby pizzas are nearly as charming to look at as they are pleasurable to eat.


Yield:

6-8 Servings


Ingredients

3/4 cup warm water, (100-110°F)
1 package active dry yeast
4 tablespoons olive oil, divided
1 teaspoon sugar
3/4 teaspoon plus 1/8 teaspoon salt, divided
2 cups flour
12 ounces fresh mozzarella, cut into 24 slices
28 grape tomatoes, halved
1/4 cup grated Romano cheese
6 whole leaves fresh basil
1/4 cup thinly sliced fresh basil

Directions

  1. Combine the water, yeast, 1 tablespoon of the olive oil, sugar, and 3/4 teaspoon of the salt in a small bowl and let stand until slightly foamy, about 5 minutes. Place flour in a bowl and pour in yeast mixture. Slowly stir the mixture to form a very soft dough. Turn the dough out onto a lightly floured surface and knead until the dough becomes smooth and elastic, about 6-8 minutes. Place the dough in a large oiled bowl, turning to coat it with the oil. Cover and let rise in a warm place (85°F) for 1 hour or until doubled in size. Deflate the dough by pressing down on it and divide into 6 equal pieces and shape each into a ball.
  2. Preheat the oven to 425°F.
  3. Working with one ball of dough at a time, roll into a 6-inch circle. Place 3 of the unbaked pizzetta crusts on each of 2 large nonstick baking sheets. Brush the crusts with 2 tablespoons of the oil and top with 4 mozzarella slices and 9 tomato halves, placed cut side up. Sprinkle evenly with the Romano cheese and the remaining 1/8 teaspoon of salt. Drizzle with the remaining 1 tablespoon oil.
  4. Bake 14-15 minutes, rotating pans at least once, until the edges of the crust are golden and the cheese is melted. Remove from the oven. Set a whole basil leaf in the center of each then sprinkle with the sliced basil. Wait 3 minutes then cut each into 4 or 6 wedges to serve.

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