PIZZETTAS RECIPE RECIPES

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PIZZETTAS - RECIPES AND COOKING TIPS - BBC GOOD FOOD

These cute,delicious pizzettas tastes light and crisp and is made with a base that does not need time-consuming kneading or rising.

Provided by babiegirl

Total Time 55 minutes

Yield Serves 4

Steps:

  • Preheat the oven to 200'C (400'F/Gas 6). Sieve the flour and salt into a mixing nowl and then make a well in the centre of the mixture.
  • Pour the milk and oil into the well.Mix with a wooden spoon until the flour and liquids start to come together and form a soft dough.
  • Lightly dust a work top and your hands with flour. Tip the dough out of the bowl and knead it for about 1 minute to form a smooth ball.
  • Dust 2 baking sheets with flour. Divide the dough into 4 smaller balls, Using a rolling pin, roll wach piece into a 15cm(6 inch)circle.
  • Carefully place 2 dough bases on each baking sheet.
  • Top each base tith 1-2 tablespoons of the Tomato Sauce.
  • Using the back of a spoon, spread the tomato in an even layer almostto the edge of the pizza base. Slice the mozzerella ball into 8-12 pieces.
  • Add the mozzerella and any other toppings. Top with the cheddar cheese. Bake the pizzas for 10 minutes or until the base has risen and the top is golden.

BUDDY'S QUICK PIZZETTAS | JAMIE OLIVER RECIPES



Buddy's quick pizzettas | Jamie Oliver recipes image

Total Time 30 minutes

Yield 8 (makes 8 mini pizzas)

Number Of Ingredients 12

350 g self-raising flour, plus extra for dusting
olive oil
250 g natural yoghurt
2 cloves of garlic
1 x 400 g tin of quality plum tomatoes
½ a bunch of fresh basil (15g)
1 fresh red chilli
50 g Cheddar cheese
30 g Parmesan cheese
150 g mozzarella cheese
4 chestnut mushrooms
2 slices of higher-welfare cooked ham

Steps:

    1. Preheat the oven to 240°C/475°F/gas 9 (full whack) or as hot as it will go. Place 2 large baking trays in to heat up.
    2. Place the flour in a large bowl with a small pinch of salt, 1 tablespoon of olive oil and the yoghurt. Mix well with a spatula until you can’t move it anymore, then use your clean hands to form it into a dough. Turn onto a board and knead for a few minutes until smooth. Plop it back into the bowl, cover with a cloth and leave to one side while you make your sauce.
    3. Peel and finely slice the garlic and place in a medium pan on a medium heat with 1 tablespoon of oil. Cook for 1 minute, then pour in the tomatoes. Use a potato masher to squash everything down to make a lovely smooth sauce. Cook for 10 minutes, or until thickened, then tear in most of the basil, season to perfection and set aside.
    4. Now for the fun bit. Place your dough on a flour-dusted surface and divide into 8 pieces. Line up all your toppings so they’re ready to go: finely chop the red chilli and grate the Cheddar and Parmesan cheeses. Pick the remaining basil leaves (and finely chop, if you like), thinly slice the mushrooms. and tear the ham into small pieces. Roll the pieces of dough into thin rounds, stacking them up between sheets of greaseproof paper as you go to stop them sticking.
    5. Carefully remove the baking trays from the oven (get an adult to help you with this bit!). Transfer your pizza bases to the hot trays and, working quickly, spoon over the tomato sauce over each base, spreading out with a spoon. Tear over the mozzarella and add your favourite toppings. Pop the trays back in the oven and cook for 10 minutes, or until the bases are crispy and the cheese is bubbling. Slice into triangles and serve with a side salad.

Nutrition Facts : Calories 293 calories, FatContent 11.5 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 12.4 g protein, CarbohydrateContent 37.4 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 1 g salt, FiberContent 1.8 g fibre

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    2. Place the flour in a large bowl with a small pinch of salt, 1 tablespoon of olive oil and the yoghurt. Mix well with a spatula until you can’t move it anymore, then use your clean hands to form it into a dough. Turn onto a board and knead for a few minutes until smooth. Plop it back into the bowl, cover with a cloth and leave to one side while you make your sauce.
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