Pizzette

For decades, pizza has been a favorite dish of many Americans. They have been exploring various toppings to create unique flavors and shapes. Even though it’s an Italian dish, pizza has become a part of American culture.

Mainly, everyone should know to prepare pizza. You don’t have to be an expert to create this delicious dish. As long as you know how to make a dough and spread some topping over it, you are all set. However, if you want to make something unique, that you can’t buy at local food joints or restaurants, then we have a couple of recipes for you.

Pizzette

If you want to make a topping for pizzette, or small pizzas, then it can vary depending on what’s in the season available. You can try roasted zucchini, with cherry tomatoes and ricotta cheese, or sliced artichoke mixed with parmesan and sprinkled with cheese.

For the dough you will need:

500g or strong white flour

Half of cup of whole-wheat flour

20g or fresh years

½ tablespoon of brown sugar

300 ml of warm water

50 ml or olive oil

Two tablespoons of salt

80 g or semolina

Put the flour into a bowl and make a well in the middle. Add in yeast, sugar and 100 ml of water. Mix everything and let it sit for 15 minutes. Once the mixture begins to bubble and rise, add olive oil, salt and the rest of the water. You should knead the dough for about ten minutes until it’s smooth and soft.

Place the dough into an oiled bowl, cover it with foil and refrigerate it overnight. The next day when you take out the dough, let it sit of half an hour on room temperature until it has doubled in size. Make 14 pieces out of it. They should be up to 5 inches in circles. Top each piece and put it into a preheated oven to 400F/200C.

Pissaladiere

The sunny Côte d’Azur is famous for its French-style pizza. The locals consider it as their favorite snack, or as an appetizer served with drinks.

For the dough you will need:

250 g of bread flour

5g of yeast

A pinch of salt

A pinch of sugar

330 ml of warm water and olive oil for backing

For the topping:

945 ml of warm water

Five tablespoons of salt

1 kg of charlotte potatoes, peeled

100g of onion, diced

½ tablespoon of black pepper

80 ml of olive oil

One tablespoon of fresh rosemary leaves

In the mixing bowl combine flour, yeast, salt, and sugar. Add the water and mix everything until is well combined. The dough will be quite a stuff, rather than wet and runny. Leave it for two hours to double in size.

When you are ready to make pizza, then flip the dough out of the bowl on an oiled baking tray and stretch it in the length of the tray.

When making a topping, mix the water and salt into a bowl and stir until the salt is dissolved. Slice the potatoes thinly and put them in the salted water. Let them sit for half an hour. Drain the potatoes and add in onion, black pepper, and olive oil. Place the topping over a dough together with olives into a preheated oven to 240C/450F.