Best Pizzette With Goat Cheese And Ricotta Recipes

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PIZZETTES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND PROSCIUTTO



Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h40m

Yield 24 mini pizzettes

Number Of Ingredients 10

3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence
1 teaspoon sugar
1 ball purchased pizza dough (about 12 to 16 ounces)
3 ounces goat cheese, crumbled (about 1/2 cup)
2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
Parsley or rosemary sprigs, for garnish

Steps:

  • In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
  • Preheat the oven to 475 degrees F.
  • Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
  • While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

Nutrition Facts : Calories 91, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 6 milligrams, Sodium 334 milligrams, Carbohydrate 11 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 2 grams

FIG, RICOTTA AND PROSCIUTTO PIZZETTE



Fig, Ricotta and Prosciutto Pizzette image

Provided by Aida Mollenkamp

Categories     appetizer

Time 35m

Yield 22 to 24 Pizzettes

Number Of Ingredients 5

1 pound store-bought pizza dough
Olive oil, for brushing dough
1 cup ricotta cheese
4 ounces prosciutto, cut into small pieces
6 ripe figs, quartered (or 1/2 cup fig jam)

Steps:

  • Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
  • Transfer rounds to a greased baking sheet. Then spread 1 teaspoon of the ricotta on top. Evenly distribute prosciutto onto each pizzette. Finish by topping each pizzette with a fig or 1/2 teaspoon of the fig jam.
  • Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

RED PEPPER AND GOAT CHEESE PIZZETTE



Red Pepper and Goat Cheese Pizzette image

Provided by Aida Mollenkamp

Categories     appetizer

Time 35m

Yield 22 to 24 Pizzettes

Number Of Ingredients 5

1 pound store-bought pizza dough
Olive oil, for brushing dough
1/2 cup finely chopped, drained jarred roasted red or yellow peppers
3 tablespoons pine nuts
3 ounces goat cheese

Steps:

  • Heat the oven to 425 degrees and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
  • Transfer rounds to a greased baking sheet. Evenly scatter peppers, pine nuts, and goat cheese between pizzas.
  • Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

CHEESE PIZZETTES



Cheese Pizzettes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield about 16

Number Of Ingredients 4

1/3 cup finely shredded mozzarella
1/3 cup grated Parmesan
8 ounces purchased pizza dough
Extra virgin olive oil, for deep-frying

Steps:

  • Mix the mozzarella cheese and Parmesan together in a medium bowl, then set aside. Roll out the dough on a lightly floured work surface to 1/4-inch thick. Using a 2 3/4-inch-diameter cookie cutter, cut out dough rounds.
  • Add enough oil to a heavy large frying pan with 3-inch sides to come halfway up the sides of the pan. Heat the oil over medium heat until hot. Drop a scrap of dough into the oil to ensure the oil is hot enough. If the dough sizzles, then the oil is hot enough. Working in batches, add the dough rounds to the hot oil (being sure not to crowd them in the pan) and cook until golden brown, about 3 minutes per side. Using a slotted spoon, transfer the rounds to paper towels to drain the excess oil. Immediately sprinkle the cheese mixture over the hot pizzas. Serve warm.

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