PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.
ROASTED GARLIC TOMATO PIZZA
There's nothing fancy about this appetizing entree. Its naturally good ingredients speak for themselves. The yeast crust provides a tasty base. We especially enjoy it in summer when the tomatoes and basil are fresh from our garden.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine 1-1/2 cups flour, Parmesan cheese, yeast, sugar and salt. Add water and oil; beat just until moistened. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1 teaspoon oil. Wrap in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze roasted garlic onto a cutting board and slice., Punch dough down. On a lightly floured surface, roll dough into a 15-in. circle. , Transfer to a greased 14-in. pizza pan. Build up edges slightly; prick dough thoroughly with a fork. brush dough with the remaining oil. Layer with tomatoes, roasted garlic, salt, pepper and mozzarella cheese. , Bake at 450° for 18-20 minutes or until golden brown. Sprinkle with basil.
Nutrition Facts : Calories 310 calories, Fat 11g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 524mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
PIZZETTA WITH ROASTED GARLIC BULBS AND CAMBOZOLA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
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
ROASTED GARLIC BRUSCHETTA
Make and share this Roasted Garlic Bruschetta recipe from Food.com.
Provided by PanNan
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Place garlic on a piece of aluminum foil.
- Drizzle with olive oil.
- Wrap up garlic and roast in oven for about 30 minutes, or until soft.
- Remove roasted garlic from the oven, remove peel and puree until smooth.
- Place in refrigerator to rest and cool.
- When cool, combine with softened cream cheese.
- Slice bread, 1/2 inch thick, on the bias.
- Toast the bread slightly and set aside.
- Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano.
- Return to oven to warm the cheese.
- Remove from the oven and top with tomatoes.
- Sprinkle with the remaining Romano.
- Scatter basil on top of the bruschetta and serve.
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