Homemade Sicilian Pizzette Recipe By Tasty

PIZZETTE - MINI PIZZA BITES WITH ASSORTED TOPPINGS

Steps:

• Dissolve yeast in lukewarm water with sugar. Let sit for 5-10 minutes.
• In a mixer bowl add flour and yeast water, give a quick stir.
• Using a dough hook attachment start to knead slowly increasing the speed.
• Add salt and extra virgin olive oil.
• NOTE: Don't add salt immediately as it'll weaken yeast quality!
• Knead for about 5 minutes.You should get a smoth and pretty soft dough. It'll be slightly sticky but manageable to handle it with your hands.
• Transfer the dough in large oiled bowl. Cover with a plastic wrap and let rise for 2-3 hours in a warm (not hot!) place.
• Past 2-3 hours the dough should double in size.
• Transfer it to a slightly floured work surface.
• Roll with a rolling pin to about 3-5 mm thick.
• Using a round cookie cutter about 3 inches in diameter cut out pizzette circles.
• Place pizzette on a baking sheet lined with parchment paper leaving some space in between.
• Cover with a linen towel and let rise for 30-60 minutes in a warm place.
• While pizzette are rising it's a good idea to prepare the sauce and the toppings.
• In a skillet pan add tomato puree/passata di pomodoro, let simmer on low heat until slightly reduced. The thickness of the sauce should be good enough to stay on pizzetta, not too liquid-y but also not paste-like.
• Add fresh basil leaved roughly torn with your hands.
• Cook for another few minutes and let cool.
• Cut, slice and pit all other ingredients that you've chosen as your pizza toppings.Here you can mix, match and be creative!
• Preheat oven to 375F / 190C
• Using your point finger press around and in the center of each pizzetta (see photo) to form a slight cavity to hold in the topping.
• Top with your favorite toppings.
• Bake in a preheated oven for 10-12 minutes until cheese is well melted and pizzette have a light golden edge. Be careful and don't overcook as the dough might become hard.

HOMEMADE SICILIAN PIZZETTE RECIPE BY TASTY

Steps:

• Upon bringing your dough home from the store, place it in a bowl that has been lightly greased with olive oil.
• Place the dough inside the bowl and cover the dough with a kitchen cloth.
• Let the dough sit for approximately 1.5-2 hours, or until the dough rises and expands.
• Once risen, place the dough onto a baking sheet and cut it into 2 halves.
• Begin stretching the dough in a circular manner on the baking sheet.
• After some pan stretching, put each of your fists underneath the dough and gently stretch the dough out in a circular direction.
• One stretched into a circular shape, grease your baking sheet liberally with olive oil and place your dough back onto the baking sheet.
• Next, brush the top of your dough with Olive Oil and layer as follows:
• Crushed San Marzano tomatoes
• A sprinkling of salt and pepper
• Sprinkling of parmesan cheese
• Pieces of fresh basil
• Pieces of cubed pancetta
• Pieces of chopped red onion
• A light drizzle of olive oil
• Ensure that all the ingredients are distributed evenly throughout the entire circumference of the pie.
• Bake in a convection oven at 500°F for 25-35 Minutes or until pizzette is golden brown.
• Serve and enjoy!