TO MAKE AT HOME
These pizzette make a fresh and colourful summer treat as the toppings are all added after the dough has been fried. Also, being quick and simple to prepare, they make excellent canapés.
This pizza can be made using our sourdough recipe >
(makes 8 canape pizzas or 16 pizzette)
- 1 ball pizza dough
- flour, for dusting
- 200g tomato sauce
- 200ml groundnut or vegetable oil
- 240g mozzarella fior di latte or buffalo mozzarella, torn into small chunks
- 80g Parmesan, grated
- 10 basil leaves, shredded
- sea salt and freshly ground black pepper
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.
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.
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.
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.
Add the mozzarella, a sprinkle of Parmesan and a basil garnish, and then top with the hot tomato sauce and season to taste.