TOMATO-BASIL PIZZETTES

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Tomato-Basil Pizzettes image

Provided by Food Network Kitchen

Time 45m

Yield sixteen 3-inch pizzas

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons (half a 1/4-ounce packet) instant yeast
1 teaspoon sugar
1/2 cup cornmeal
2 tablespoons grated parmesan cheese
2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
16 thin slices soppressata (about 2 ounces)
10 medium tomatoes, sliced 1/4 inch thick
2 tablespoons grated parmesan cheese
1/2 cup small fresh basil leaves

Steps:

  • Make the dough: Position a rack in the lower third of the oven and preheat to 500 degrees F. Put 1/2 cup flour, the yeast and sugar in a food processor and pulse to combine. With the motor running, add 3/4 cup hot tap water (about 115 degrees F). Turn off the motor and add the cornmeal, cheese, olive oil, 1 teaspoon salt and the remaining 1 cup flour. Pulse until the dough forms a ball, then continue pulsing until smooth but still wet, about 15 more times.
  • Make the pizzettes: Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and knead until soft and elastic, 12 to 15 times, dusting lightly with flour if too wet to handle. Using a floured rolling pin, roll out the dough into a 1/4-inch-thick disk, about 14 inches across. Using a 3-inch-round cutter, cut the dough into 16 rounds, gathering and rerolling the scraps if needed. Transfer the rounds to the prepared pans.
  • Mix the olive oil, oregano, and salt and pepper to taste. Brush each round lightly with the herb oil, then top each with a slice of soppressata and 2 to 3 tomato slices. Sprinkle with the parmesan. Bake one sheet at a time, until the crusts are golden, about 8 minutes.
  • Drizzle the pizzettes with olive oil, season with salt and pepper, and top with the basil leaves. Serve warm or at room temperature.

Nutrition Facts : Calories 113 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 143 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

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