Recipe

Mediterranean Pizzettas Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 3 months ago I used to make these for a cafe on the coast. I would always get the nicest compliments on how delicious they were so I hope you enjoy them too! Prep:20m Cook:120m Servings:8	Luisascater
	olive feta pizza oregano appetizer

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Fans

lura

lori4flavo

misslizzi

trinii

mango

trigger

california

Ingredients

For the dough:

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water (105º F to 115º F)

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil, plus more for brushing

For the topping:

fresh baby spinach leaves

feta cheese (I love Trader Joe's 8 oz feta cheese blocks, not too salty and very creamy texture)

sun dried roma tomatoes, julienned, packed in olive oil and herbs (once again, Trader Joe's brand is the best!)

Kalamata olives

fresh oregano leaves (dried is fine too)

extra virgin olive oil

fresh cracked pepper

Directions

For the dough: (Note: this can also be done in your bread machine, just put the wet ingredients in first and use the dough cycle on your machine)

1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

Divide dough into 8 pieces. Roll each piece into a 4 inch circle (or as thin as you like your crust). Don't worry about it being a perfect circle, rustic looks cool. Transfer dough circles to olive oil greased baking sheets.

Top each dough circle with the toppings, in order as above. Finish with a light drizzle of extra virgin olive oil and fresh cracked pepper.

Bake at 450 for 8-10 minutes, or until dough turns golden brown. Serve warm. Can be a light dinner with mixed baby green salad w/balsamic or red wine vinaigrette on the side

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Comments

mango 1 year, 3 months ago said:
Perfect for a party!! I will let you know when I make these. Thanks

misslizzi 1 year, 1 month ago said:
Hi Luisa. I followed you link from Trigger's calzone recipe! Thanks for offering it and...hey, I might just make these pizzetta too!

lura 1 year, 1 month ago said:
Hey there Luisa. I did the same as misslizzi and followed your link. Nice to find another great recipe. :)

trigger 1 year ago said:
Thank you Luisa for adding a link from my calzone recipe to this wonderful recipe.
Your dough is great and your Mediterranean Pizzettas are scrumptious.
Five forks

ttaaccoo 1 year ago said:
You nailed it. Trader Joes is the thing (besides my family) that I miss most. buffalo does not have a traderjoes. pathetic.

these sound sooo good. thanks again!! Wow!! When you are tired of catering, put together a cookbook with these highly delish jewels of food.

krumkake 1 year ago said:
Another one I have to try - I love Mediterranean flavors...this sounds excellent. Thank you for sharing your wonderful recipes!

lori4flavor 11 months, 2 weeks ago said:
I followed your link from trigger's calzone recipe. I'm definitely going to be making some homemade dough soon. These pizzettes look scrumptious! And Trader Joe's is one of my fav stores. Thanks for sharing :) Bookmarked ^5

californiacook 3 months, 3 weeks ago said:
Yep. Yep. These are the ones I mentioned. They sound fantabulous. High 5 to you. (Oh, re your messaage... not a jalapeno cilantro fan, but thanks a bunch :))

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