These circles of light, puffy dough are fried and then finished in a hot oven or under the grill.
These circles of light, puffy dough are fried and then finished in a hot oven or under the grill. They are usually served as antipasti on the Amalfi Coast. However, they are also great for a snack or light lunch with a side salad and can be made in advance (if doing this, fry the pizzette and top them only when you’re ready to eat them). The even smaller mini pizzette are great for party canapés.
Time: 1 hour
Serves: 8 pizzas or 16 mini pizzette
- 250g ‘00’ flour
- 50g strong white flour
- 15g fresh yeast, or 7g dried yeast
- 1 teaspoon salt
- 150-175ml tepid water
- 25ml extra-virgin olive oil
- sunflower oil, for deep-fat frying
- cherry or pizza tomato sauce, mozzarella and basil
- tomato sauce and smoked cheese, such as scamorza
- tomato sauce and salami
- pesto and mozzarella
To make the dough, put the two types of flour into a large bowl and mix in the yeast and salt (if using fresh yeast blend it into a little of the water before adding it to the flour). Pour in the tepid water and olive oil and, using a dough scraper or your hand, blend the dough into a ball.
If the mixture is very dry add a little more water; if it is very wet add a little more flour. The dough should be soft, light and pliable but should not stick to your hand. Tip the dough onto a floured surface and knead for 10 minutes.
Put the dough back in the bowl, cover with a tea towel and allow to rise. When it has doubled in size divide the dough into 8 even-sized balls and leave on a floured surface, covered with a slightly damp tea towel, to rise again for 30 minutes. Heat the oil in a deep-fat fryer to 180 degrees Celsius or prepare to shallow fry. Preheat the oven to 200 degrees Celsius.
Now press or roll the dough into 11 cm discs around 7 mm thick. Briefly fry until puffy and golden then drain on kitchen paper. Top with your favourite ingredients and finish by cooking in the oven for 5-8 minutes, until the cheese melts.
A note on oven temperatures:
It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
Recipe taken from The Amalfi Coast by Katie & Giancarlo Caldesi
Just south of Naples, the Amalfi Coast is one of Italy’s most magical spots: a sun-drenched land bursting with lemon trees, breathtaking scenery and food fit for a king. Join Katie Caldesi and her husband Giancarlo as they tackle the daring driving, craggy coastline and cobbled back alleys in search of the delicious dishes that define the area. From Positano to Ravello, Amalfito Maiori, you will be inspired by Katie’s mouthwatering recipes, as well as the quirky locals she meets along the way. Feast on crispy Pizza al metro garnished with fresh basil and clouds of mozzarella; Ravioli al limone, ricotta ravioli served with a delicate butter and mint sauce; and Torta di riso, a glorious custard tart that tastes like it's straight out of Nonna’s kitchen. Illustrated with stunning photographs that capture the elegance and glamour of this charming destination, The Amalfi Coast is a glorious and decadent celebration of Italian food.
You can purchase The Amalfi Coast at cooked.com.
Published by Hardie Grant Books.
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