Pizzette With Gorgonzola Tomato And Basil Recipes

PIZZETTES WITH GORGONZOLA, TOMATO AND BASIL

Steps:

• Preheat oven to 475 degrees.
• Roll out pizza dough into a 1/4 inch thick round.
• Cut circles using a 2 1/4 or 2 1/2 inch round cookie cutter, about 30.
• Arrange circles on 2 large baking sheets.
• Sprinkle with gorgonzola.
• Top with cherry tomatoes, pressing them gently into the dough.
• Bake until golden brown, about 10 minutes.
• Drizzle the pizzettes with the oil and sprinkle with the basil, salt and pepper.
• Serve immediately.

TOMATO-BASIL PIZZETTES

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.