Mediterranean Pizzettas
From luisascatering 15 years ago
- 120 minutes to make
- Serves 8
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!
Ingredients
- For the dough: shopping list
- 1 package active dry or fresh yeast shopping list
- 1 teaspoon honey shopping list
- 1 cup warm water (105º F to 115º F) shopping list
- 3 cups all-purpose flour shopping list
- 1 teaspoon kosher salt shopping list
- 1 tablespoon extra-virgin olive oil, plus more for brushing shopping list
- For the topping: shopping list
- fresh baby spinach leaves shopping list
- feta cheese (I love Trader Joe's 8 oz feta cheese blocks, not too salty and very creamy texture) shopping list
- sun dried roma tomatoes, julienned, packed in olive oil and herbs (once again, Trader Joe's brand is the best!) shopping list
- kalamata olives shopping list
- fresh oregano leaves (dried is fine too) shopping list
- extra virgin olive oil shopping list
- fresh cracked pepper shopping list
How to make it
- 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
The Rating
Reviewed by 7 people-
Perfect for a party!! I will let you know when I make these. Thanks
mango
in Marion loved it
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Hi Luisa. I followed you link from Trigger's calzone recipe! Thanks for offering it and...hey, I might just make these pizzetta too!
misslizzi
in Philadelphia loved it
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Hey there Luisa. I did the same as misslizzi and followed your link. Nice to find another great recipe. :)
lura
in Welcome To loved it
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