Prep Time : 45 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Moderate
I love the simple and tasty pizzettes we have when we go out for tapas so I naturally wanted to try making them at home. They are super easy to throw together, you just need to plan ahead a bit to allow time for the dough to prove. This flavor combo is perfect for those who love garlic bread and they make a great starter or addition to an antipasto. And let’s be honest who doesn’t want to eat tiny pizza?
First up we need to make some dough for the bases. This is my go-to pizza dough because I am very much a thin base girl and it translates perfectly. We are making enough for four small pizzettes but scale up to make as many as you want (need). This is also about the amount I would use to make a large pizza for dinner for myself and my Head of Tasting.
Measure out the warm water and sprinkle the yeast over it. Set it aside in a warm place to soften – about 10 minutes. Measure out the flours and salt and mix together well. Once the yeast is pretty much dissolved and starting to froth a bit add the flours and olive oil. Using your hands – it’s the easiest way – mix it all together to form a squishy shaggy dough. Tip it out onto a lightly floured surface and leave to rest for 5 minutes.
Knead the dough for about 10 minutes until it is smooth and elastic.
It will be sticky at first but just keep going and it will come together. Place the dough in a lightly oiled bowl covered with plastic wrap and leave in a warm place to rise until doubled in size – about 1 to 2 hours.
While the dough is rising we need to make a little garlic oil. Peel and crush 5 cloves of garlic and cover with a quarter cup of olive oil. Leave to rest and mingle until you are ready to assemble the pizzettes.
When the dough is ready put the oven on to heat to 220C (425F). Gently press the gasses out of the dough and divide into four pieces.
Roll out each piece into a roughly 8 inch circle – my new pastry mat was a huge help for this. I found that since the dough is very soft I could just push it out into circles using my fingers.
Transfer the circles to a baking sheet dusted with a little semolina – it’s great for stopping them from sticking. Drizzle the bases with garlic oil and sprinkle with rosemary leaves and a little feta. A twist of black pepper or a few chili flakes rounds out the flavours.
Bake for 10-15 minutes, rotating halfway through (and swapping top to bottom if you’re doing two sheets at once). When the hot pizzettes come out of the oven drizzle with a little extra garlic oil and serve immediately!
Rosemary, Garlic + Feta Pizettes
Prep Time : 45 mins | Cook Time : 15 mins | Total Time : 3 hours | Difficulty : Moderate | Makes : 4 x 8 inch pizzettes
Light and tasty pizzettes bursting with garlic and rosemary flavour – perfect for entertaining.
Ingredients:
- 125gm | 4.5 oz plain flour
- 125gm | 4.5 oz bread flour
- 1 tsp salt
- 150 ml | 5.4 fl oz warm water
- ½ tsp active dried yeast
- 2 tbsp olive oil
- 65 ml | 2.2 fl oz | ¼ cup olive oil
- 5 cloves garlic
- 1 sprig rosemary
- 100 gm | 3.6 oz feta
- Black pepper or chili flakes
Directions:
Measure out the warm water and sprinkle the yeast over it. Set it aside in a warm place to soften – about 10 minutes. Measure out the flours and salt and mix together well. Once the yeast is pretty much dissolved and starting to froth a bit add the flours and olive oil. Using your hands mix it all together to form a squishy, shaggy dough. Tip it out onto a lightly floured surface and leave to rest for 5 minutes.
Knead the dough for about 10 minutes until it is smooth and elastic. It will be sticky at first but just keep going and it will come together. Place the dough in a lightly oiled bowl covered with plastic wrap and leave in a warm place to rise until doubled in size – about 1 to 2 hours.
While the dough is rising, make the little garlic oil. Crush the garlic and cover with the olive oil. Set aside.
When the dough is ready preheat the oven to 220C (425F). Gently press the gasses out of the dough and divide into four pieces.Roll out each piece into a roughly 8 inch circle – since the dough is very soft you can just push it out into circles using your fingers.
Transfer the circles to baking sheets dusted with a little semolina. Drizzle the bases with the garlic oil and sprinkle with rosemary leaves and a little feta. A twist of black pepper or a few chili flakes rounds out the flavours.
Bake for 10-15 minutes, rotating halfway through (and swapping top to bottom if you’re doing two sheets at once). When the hot pizzettes come out of the oven drizzle with a little extra garlic oil and serve immediately!
Adapted from The River Cottage Bread Handbook.
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