Best Pizzettas With Olive Tapenade And Pecorino Cheese Recipes

PIZZETTAS WITH OLIVE TAPENADE AND PECORINO CHEESE

Steps:

• Preheat oven to 375 degrees F.
• Stir the garlic into the tapenade. Cut the dough rounds into 4 pieces (1 1/2-ounce pieces) and roll those out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Drizzle each pizzetta with olive oil. Sprinkle the thyme and salt and pepper on top. Lay the pecorino on top of pizzetta.
• Place the pizzettas onto a lightly floured baking sheet. Bake them for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.

MEDITERRANEAN PIZZETTA

Steps:

• 1. Pre-heat the oven to 350°F. 2. Spread the tortilla evenly with the goat cheese. Top with sliced red onions, kalamata olives, sliced garlic and feta cheese. Drizzle with olive oil. 3. Place on a baking sheet and bake for 7-10 minutes, or until tortilla is browned around the edges and the cheese is melty. Top with desired amount of arugula. Cut into 4 pieces and serve.
• - After baking, try sprinkling with a variety of Mediterranean herbs, or drizzle with balsamic vinegar for an added touch!

MINI CHEESE SANDWICHES (PANINI WITH MOZZARELLA AND OLIVE TAPENADE)

Steps:

• Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.
• Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil.

THREE CHEESE PIZZETTAS

Steps:

• In small bowl, mix warm water and honey. Sprinkle yeast on top and let stand for 5 to 10 minutes (mixture should start to bubble).
• In large bowl, mix flour and salt. Add olive oil and yeast mixture. Mix well with your hands, kneading dough in bowl until dry ingredients are completely incorporated.
• Cover bowl with plastic wrap and let dough rise until doubled in bulk, about two hours.
• Grease grill rack with pastry brush or wad of paper towel dipped in oil. Prepare grill and preheat broiler.
• Punch down dough and knead briefly in bowl. Pinch off pieces of dough and form into balls slightly bigger than golf ball.
• On well-floured surface, roll balls out into very thin rounds, 6 to 7 inches in diameter.
• Place rounds on grill for several minutes on each side or until just starting to brown. (They will cook further under broiler.)
• Remove from grill and top with cheeses. Broil 3 to 4 inches from heat until cheese melts.
• Recipe courtesy Jimmy Kennedy

PIZZETTA WITH ROASTED GARLIC BULBS AND CAMBOZOLA

Steps:

• Place a pizza stone in the oven and preheat oven to 450 degrees F.
• Press the dough out with your thumbs, and then place on a floured surface. Roll out dough to about 10-inch rounds.
• In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive oil mixture on the pizzetta and sprinkle with some of the Parmesan.
• Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15 minutes.
• Remove from oven and cut into pieces. Serve with a piece of Cambozola and few cloves roasted garlic in the middle.
• Repeat with remaining pizzettas.
• Roasted Garlic:
• 1 bulb garlic
• 3 sprigs fresh thyme
• 1/4 cup extra-virgin olive oil
• Preheat oven to 400 degrees F.
• Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten the wrap around the bulb, leaving the top slightly loose to allow heat into the bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted cloves begin to peak out of the head.
• Yield: 1 bulb

CAESAR SALAD

Steps:

• Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.
• Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
• Preheat oven to 375 degrees F.
• Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
• Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.