PIZZA DOUGH
This dough is easy to handle and will give you a crispy crust that's also tender.
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
PIZZETTE WITH GOAT CHEESE AND RICOTTA
4 ounces soft fresh goat cheese
1/3 cup whole-milk ricotta cheese
3 tablespoons olive oil, divided
2 tablespoons finely chopped fresh basil
1 teaspoon finely grated lemon peel
Pizza dough
12 ounces small red, yellow, and orange cherry tomatoes, halved
Mix goat cheese, ricotta cheese, 1 tablespoon olive oil, basil, and lemon peel in small bowl. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and chill.
Preheat oven to 475°F. Line 2 baking sheets with parchment. Roll out dough on lightly floured surface to 18-inch round. Using 2 1/4-inch-diameter cookie cutter, cut out 30 rounds. Divide rounds between prepared baking sheets. Brush with 2 tablespoons olive oil, then sprinkle with salt and pepper.
Bake pizzette until golden, about 11 minutes. Cool slightly. Spread cheese mixture over each. Top each with 3 or 4 cherry tomato halves.
Makes 30 pizzettes.
Bon Appétit
March 2007
Giada De Laurentiis
SPY changes:
None really, recipe to the T. this is easy, but takes a long time due to waiting for the yeast to rise. I feel the rolling of the dough for 30 mini pizzettes felt like a long time. Cost, 5.00 for goat cheese, 2.50 for ricotta, 3.00 for fresh basil, .50 for a lemon, 4 year old flour = free.
This is the champagne of beers.
