Pizzettes With Gorgonzola Tomato And Basil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PIZZETTES WITH GORGONZOLA, TOMATO AND BASIL



Pizzettes With Gorgonzola, Tomato and Basil image

Make and share this Pizzettes With Gorgonzola, Tomato and Basil recipe from Food.com.

Provided by susie cooks

Categories     < 30 Mins

Time 20m

Yield 30 pieces, 8-10 serving(s)

Number Of Ingredients 6

12 ounces pizza dough
5 ounces gorgonzola, crumbled
5 ounces cherry tomatoes, quartered
1 tablespoon extra virgin olive oil
1/3 cup fresh basil leaf, torn into bite-sized pieces
salt and pepper

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.

Nutrition Facts : Calories 81.2, Fat 6.8, SaturatedFat 3.5, Cholesterol 13.3, Sodium 248.2, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 4

FENNEL GRATIN PIZZETTE



Fennel Gratin Pizzette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

One 15-ounce ball pizza dough
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
1 cup ricotta
8 ounces fresh mozzarella, torn
1 cup cherry tomatoes, sliced or quartered
1/2 teaspoon kosher salt
1 fennel bulb, shaved, fronds reserved
1 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Position racks in the upper and lower thirds of the oven.
  • Divide the pizza dough into 4 equal pieces. Dust a counter with some flour and roll each piece into a 1/4-inch-thick round, dusting the dough with flour as needed to prevent sticking. Place 2 dough rounds on each of 2 rimmed baking sheets. Brush the dough with half of the olive oil. Dot each round evenly with the ricotta and torn mozzarella. Sprinkle the tomatoes over the cheeses and season with the salt. Top with the fennel and a drizzle of the remaining olive oil. Bake for 20 minutes, rotating the baking sheets halfway through.
  • After 20 minutes, remove the baking sheets from the oven and sprinkle the pizzette evenly with the Parmesan. Turn the broiler to high and place one baking sheet under the broiler until the Parmesan is melted and browned, about 3 minutes. Remove and repeat with the remaining baking sheet. Sprinkle with the fennel fronds and serve.

TOMATO-BASIL PIZZETTES



Tomato-Basil Pizzettes image

Provided by Food Network Kitchen

Time 45m

Yield sixteen 3-inch pizzas

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons (half a 1/4-ounce packet) instant yeast
1 teaspoon sugar
1/2 cup cornmeal
2 tablespoons grated parmesan cheese
2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
16 thin slices soppressata (about 2 ounces)
10 medium tomatoes, sliced 1/4 inch thick
2 tablespoons grated parmesan cheese
1/2 cup small fresh basil leaves

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.

Nutrition Facts : Calories 113 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 143 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

PIZZETTES (MINI PIZZAS) FROM GIADA DE LAURENTIIS



Pizzettes (Mini Pizzas) from Giada De Laurentiis image

Mini pizzas from Giada's kitchen. Try making them for a party... just be sure to double your recipe!

Provided by Adopted Parisian

Categories     Pork

Time 20m

Yield 24 pizzetes, 8 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon herbes de provence (optional)
1 teaspoon sugar
1 (12 -16 ounce) package purchased fresh pizza dough
3 ounces goat cheese, crumbled (about 1/2 cup)
2 -3 ounces prosciutto, cut into 2 by 2-inch pieces (about 5 large slices)
parsley sprigs (optional) or rosemary sprig, for garnish (optional)

Steps:

  • In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 1 hour and 45 minutes.
  • Preheat the oven to 475 degrees F.
  • Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet.
  • Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese.
  • Bake until golden and bubbly, about 10 minutes.
  • While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

Nutrition Facts : Calories 109.8, Fat 8.3, SaturatedFat 2.9, Cholesterol 8.4, Sodium 274.7, Carbohydrate 6.7, Fiber 0.9, Sugar 3.2, Protein 2.8

CHEESE PIZZETTES



Cheese Pizzettes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield about 16

Number Of Ingredients 4

1/3 cup finely shredded mozzarella
1/3 cup grated Parmesan
8 ounces purchased pizza dough
Extra virgin olive oil, for deep-frying

Steps:

  • Mix the mozzarella cheese and Parmesan together in a medium bowl, then set aside. Roll out the dough on a lightly floured work surface to 1/4-inch thick. Using a 2 3/4-inch-diameter cookie cutter, cut out dough rounds.
  • Add enough oil to a heavy large frying pan with 3-inch sides to come halfway up the sides of the pan. Heat the oil over medium heat until hot. Drop a scrap of dough into the oil to ensure the oil is hot enough. If the dough sizzles, then the oil is hot enough. Working in batches, add the dough rounds to the hot oil (being sure not to crowd them in the pan) and cook until golden brown, about 3 minutes per side. Using a slotted spoon, transfer the rounds to paper towels to drain the excess oil. Immediately sprinkle the cheese mixture over the hot pizzas. Serve warm.

More about "pizzettes with gorgonzola tomato and basil recipes"

PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO
Mar 31, 2006 Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough ...
From bonappetit.com


PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL - COPY ME THAT
Pizzette with Gorgonzola, Tomato and Basil. foodnetwork.com Steve Lunceford. loading... X. by Giada De Laurentiis Ingredients. 8 ounces purchased pizza dough; 3 ounces Gorgonzola, …
From copymethat.com


PIZZETTES WITH GORGONZOLA, TOMATO AND BASIL RECIPE
Get full Pizzettes With Gorgonzola, Tomato and Basil Recipe ingredients, how-to directions, calories and nutrition review. Rate this Pizzettes With Gorgonzola, Tomato and Basil recipe …
From recipeofhealth.com


PIZZETTE WITH GORGONZOLA TOMATO AND BASIL RECIPES
12 ounces pizza dough: 5 ounces gorgonzola, crumbled: 5 ounces cherry tomatoes, quartered: 1 tablespoon extra virgin olive oil: 1/3 cup fresh basil leaf, torn into bite-sized pieces
From tfrecipes.com


PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL RECIPE | GIADA DE …
Get Pizzette with Gorgonzola, Tomato and Basil Recipe from Cooking Channel
From cookingchanneltv.cel28.sni.foodnetwork.com


PIZZETTES: BITE-SIZED BLISS FOR EVERY PIZZA LOVER! - BEST RECIPES TO …
Combine 3 cups flour, yeast, sugar, and salt in a large bowl. Add warm water and oil. Mix until well blended, about 1 minute. Gradually add remaining flour, a little at a time, until a soft, sticky …
From bestrecipestocook.com


THE REALE RECIPE FILES: PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL
1/4 cup fresh basil leaves, torn into pieces Salt and freshly ground black pepper Directions Preheat the oven to 475 degrees F. Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 …
From realerecipefiles.blogspot.com


QUICK PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL
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 …
From foodnetwork.co.uk


PIZZETTES WITH GORGONZOLA, TOMATO AND BASIL - TODAY
Aug 24, 2007 Pizzettes are bite-size pizzas, and you can top them with any of your favorite pizza toppings. ... Pizzettes with gorgonzola, tomato and basil . Aug. 24, 2007, 11:56 AM GMT-5. Giada De Laurentiis ...
From today.com


PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL - COOKING CHANNEL
Jan 29, 2017 Directions. 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 …
From cookingchanneltv.com


PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL - COPY ME THAT
Jun 25, 2024 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. …
From copymethat.com


RECIPE FOR PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL
3 ounces Gorgonzola, crumbled 3 ounces cherry tomatoes, quartered 2 teaspoons extra-virgin olive oil 1/4 cup fresh basil leaves, torn into pieces Salt and freshly ground black pepper …
From reddit.com


PIZZETTES WITH GORGONZOLA TOMATO AND BASIL RECIPES
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 …
From tfrecipes.com


PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL - RECIPE GIRL®
Jan 16, 2023 Instructions. Preheat the oven to 475°F and spray a heavy large baking sheet with cooking spray (or line with parchment paper). On a lightly floured surface, roll out the pizza …
From recipegirl.com


Related Search