Pizzettas With Olive Tapenade And Pecorino Cheese Food

MEDITERRANEAN PIZZETTA

Steps:

• 1. Pre-heat the oven to 350°F. 2. Spread the tortilla evenly with the goat cheese. Top with sliced red onions, kalamata olives, sliced garlic and feta cheese. Drizzle with olive oil. 3. Place on a baking sheet and bake for 7-10 minutes, or until tortilla is browned around the edges and the cheese is melty. Top with desired amount of arugula. Cut into 4 pieces and serve.
• - After baking, try sprinkling with a variety of Mediterranean herbs, or drizzle with balsamic vinegar for an added touch!

FRESH FAVA BEANS WITH PECORINO CHEESE

Steps:

• Shell the favas and discard pods. Drop beans into boiling salted water and cook for 1 to 2 minutes. Drain and immediately plunge into ice water. Drain again and remove tough outer skin from each bean. Place beans in a bowl.
• Serve with slices of good fresh cheese, a drizzle of olive oil, 1 to 2 drops of lemon juice, freshly ground pepper and a few grains of salt along with a slice of good crusty peasant bread.

FLATBREAD PIZZETTA

Steps:

• In the bowl of an electric mixer with the whisk attachment, blend the flour, garlic, parsley, thyme, salt, and pepper. Add the water and mix well on low speed until a dough-like mixture is formed. (The water amount may need to be adjusted so the dough is moist but not wet.) Once mixed, wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
• Preheat the oven to 400 degrees F.
• Split the dough in half and roll out on a floured surface to 1/8-inch thickness. Transfer to a baking sheet and place in the oven for 10 minutes. Remove from the oven and evenly spread 1/2 cup Tomato Sauce and half the cheese. Add additional toppings, if desired. Bake for a second time until the cheese is melted, 8 to10 minutes. Repeat with the other dough ball.
• In a large saucepan over medium-high heat, heat the oil. Add the onions and garlic and cook until soft. Add the carrots and wine, deglazing the pan. Reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to a simmer and add the basil. Continue to cook over low heat for 20 to 30 minutes. Taste for seasoning and remove from the heat.

PIZZETTA WITH ROASTED GARLIC BULBS AND CAMBOZOLA

Steps:

• Place a pizza stone in the oven and preheat oven to 450 degrees F.
• Press the dough out with your thumbs, and then place on a floured surface. Roll out dough to about 10-inch rounds.
• In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive oil mixture on the pizzetta and sprinkle with some of the Parmesan.
• Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15 minutes.
• Remove from oven and cut into pieces. Serve with a piece of Cambozola and few cloves roasted garlic in the middle.
• Repeat with remaining pizzettas.
• Roasted Garlic:
• 1 bulb garlic
• 3 sprigs fresh thyme
• 1/4 cup extra-virgin olive oil
• Preheat oven to 400 degrees F.
• Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten the wrap around the bulb, leaving the top slightly loose to allow heat into the bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted cloves begin to peak out of the head.
• Yield: 1 bulb

GRILLED PIZZETTAS

Steps:

• Make the dough: Fill a liquid measuring cup or small bowl with 1/2 cup warm (not hot) water. Add the yeast and sugar and stir with a fork; let sit 15 minutes. The top of the water will bubble and it will smell very yeasty-this is what you want!
• Combine the flour and salt in a large bowl. Make a well in the center of the flour and pour in the olive oil and the yeast mixture.
• Using a fork, gradually stir the flour into the yeast mixture until mostly combined, then mix with your hands to bring the dough together. Turn out onto a clean surface.
• Knead the dough until smooth, dusting with flour as needed. Lightly oil a bowl; add the dough, cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
• Prep the toppings: For prosciutto-arugula pizzas, make the chile oil: Bring the chiles and olive oil to a simmer; remove from the heat and let steep 1 hour. (This makes extra oil; store in a sealed container for up to 1 week.)
• For puttanesca pizzas, make the topping: Mix the tomatoes, olives, capers and red pepper flakes in a bowl; add salt and drizzle with olive oil.
• Preheat the grill: Preheat a grill to medium high (you don't want it to be too hot or the crusts will burn before the cheese melts). Brush the grill to remove any crud.
• Roll out the dough: Turn the dough out onto a floured surface and divide into 6 equal pieces. Roll each piece into a ball.
• Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
• For cracker-thin crusts, use your hands to gently stretch the dough even more.
• Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).
• Grill the crusts: Oil the grill (Anne uses a rolled-up towel and tongs), then carefully add a few pieces of dough.
• Grill until the top is bubbly and the bottom is marked, about 2 minutes.
• Flip with tongs and grill until just marked on the other side. Remove from the grill and transfer to baking sheets; repeat with the remaining dough.
• Add the toppings: Working on the baking sheets, top the crusts with parmigiano and prosciutto, or top with taleggio and the puttanesca mixture; return to the grill. Crack an egg directly onto each prosciutto pizza, if you want. Cover the grill and cook until the cheese melts and the eggs are set, 2 to 3 minutes.
• Finish the pizzas: Remove from the grill and top the prosciutto pizzas with arugula; drizzle with the prepared chile oil. Top the puttanesca pizzas with chives.