Recipes
Pizzette
These pizzette make a fresh and colourful summer treat as the toppings are all added after the dough has been fried.
Prep your station
Then your tastebuds
Ingredients
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Step 1
Divide the dough into 8 or 16 pieces (depending on whether you want to make canape pizzas or pizzette). Shape these into round balls, cover and leave to rise for an hour in a warm place.
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Step 2
Heat the tomato sauce in a saucepan and bring to a simmer over a low heat to reduce for about 6 minutes. (This is important to enhance the flavour as the sauce is not cooked with the dough). Keep warm.
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Step 3
Sprinkle a little flour over your hands and on the work surface and open the dough balls by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin.
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Step 4
Heat the oil in a deep, wide saucepan on a medium heat. Gently, without tearing, stretch the dough with your fingertips. Drop this onto the hot oil, and allow to start rising. Turn the heat down if necessary – do not brown the pizzette, they should be golden. In batches, fry for a couple of minutes, turning once or twice.
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Step 5
Add the mozzarella, a sprinkle of Parmesan and a basil garnish, and then top with the hot tomato sauce and season to taste.
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Still hungry? Go for seconds.
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