TOMATO-BASIL PIZZETTES
Provided by Food Network Kitchen
Time 45m
Yield sixteen 3-inch pizzas
Number Of Ingredients 14
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
TAGLIATELLE WITH GARLIC, GORGONZOLA AND BASIL
Yummmmmmmy! Tagliatelle pasta is similar in shape to Fettucine. I'm sure any pasta would be good with this dish.
Provided by Debloves2cook
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil. Add the pasta and boil for 10-12 minutes until al dente.
- While the Pasta is cooking, melt the butter in a pan. Add the garlic and cook for two minutes.
- Add half the gorgonzola cheese to the pan with the cream and stir over low heat until the cheese has melted.
- Add the basil and season with pepper, if needed.
- Drain the pasta, divide between warmed serving plates, pour the sauce over the pasta and scatter the remaining Gorgonzola cheese evenly over each dish.
- Serve immediately.
Nutrition Facts : Calories 712, Fat 39.4, SaturatedFat 23.7, Cholesterol 171.3, Sodium 907.2, Carbohydrate 64.5, Fiber 2.9, Sugar 2, Protein 25.6
PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO
Make and share this Pizzette With Fontina, Tomato, Basil, and Prosciutto recipe from Food.com.
Provided by Lizzie Rodriquez
Categories European
Time 37m
Yield 16 pizzettes, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 58.3, Fat 4.7, SaturatedFat 2.3, Cholesterol 12.8, Sodium 101.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.6, Protein 3.3
PIZZETTES (MINI PIZZAS) FROM GIADA DE LAURENTIIS
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
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
PIZZETTE WITH FONTINA, TOMATO, BASIL, AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories Cheese Herb Pork Appetizer Bake Easter Low Cal Spring Prosciutto Fontina Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 16
Number Of Ingredients 7
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.
BALSAMIC MARINATED STEAKS WITH GORGONZOLA /TOMATO TOPPING
Make and share this Balsamic Marinated Steaks With Gorgonzola /Tomato Topping recipe from Food.com.
Provided by startnover
Categories Steak
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Marinade:.
- combine all ingredients in a blender and pulse till garlic is chopped up (30-60 seconds). This will be thick.
- Lay your steaks in a non-corrosive baking dish and poke with a fork.
- Spread with marinade, flipping steaks to cover all sides.
- Cover and refrigerate at least 12 hours.
- Topping:.
- Gently stir all ingredients together till well blended.
- Grill steaks to your preference, sprinkling with salt on each side after searing.
- Just before serving spoon topping on steaks.
- Cooking time is not included.
Nutrition Facts : Calories 230, Fat 21.1, SaturatedFat 5, Cholesterol 10.6, Sodium 203.4, Carbohydrate 7.2, Fiber 1, Sugar 1.4, Protein 4.4
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