3 Pizzettes Food

PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL

Steps:

• Preheat the oven to 475 degrees F.
• 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 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. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.

COURGETTE & LEMON PIZZETTES

Steps:

• Heat the oven to 200C/180C fan/gas 6 and lightly oil two baking sheets. Heat the oil in a large non-stick frying pan over a medium heat and fry the sliced courgettes and garlic for a few minutes until just starting to soften. Add the onion and cherry tomatoes, toss everything together, then turn off the heat. Don't worry about the vegetables being completely softened, as they will continue to cook in the oven.
• Put the kettle on to boil. Mix the tomato purée with 3 tbsp water in a small bowl. Tip the cashews into a medium heatproof bowl with the bouillon powder and pour over 100ml boiling water, then blitz with a hand blender until smooth - the mixture should be the consistency of cream.
• For the base, mix the oat milk with the bouillon powder and oil. Tip the flour and baking powder into a bowl, then stir in the grated courgettes and the oat milk mixture using a cutlery knife until you have a soft dough. Cut the dough into four pieces, then lay one piece on one of the prepared baking sheets and press into a 16cm circle using damp hands. Repeat with the remaining dough pieces. Spread the loosened tomato purée over the bases, then top with the vegetable mixture.
• Bake the pizzettes for 15 mins until the bases are cooked through. Drizzle over the cashew cream, then scatter with basil leaves and lemon zest to taste. Serve two straightaway and leave the other two to cool to enjoy later. Once cooled, the remaining pizzettes will keep chilled for up to a day and can be eaten cold for lunch.

PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO

Steps:

• 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 rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)
• Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.