0.0 – 0 reviews • Cornmeal
Level: |
Easy |
Total: |
45 min |
Prep: |
35 min |
Cook: |
10 min |
Yield: |
sixteen 3-inch pizzas |
Level: |
Easy |
Total: |
45 min |
Prep: |
35 min |
Cook: |
10 min |
Yield: |
sixteen 3-inch pizzas |
Ingredients
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 1/4 teaspoons (half a 1/4-ounce packet) instant yeast
- 1 teaspoon sugar
- 1/2 cup cornmeal
- 2 tablespoons grated parmesan cheese
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 teaspoons finely chopped fresh oregano
- Kosher salt and freshly ground pepper
- 16 thin slices soppressata (about 2 ounces)
- 10 medium tomatoes, sliced 1/4 inch thick
- 2 tablespoons grated parmesan cheese
- 1/2 cup small fresh basil leaves
Instructions
- 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 |
Total Fat |
5 grams |
Saturated Fat |
1 grams |
Cholesterol |
4 milligrams |
Sodium |
143 milligrams |
Carbohydrates |
15 grams |
Dietary Fiber |
2 grams |
Protein |
3 grams |
Sugar |
3 grams |
Calories |
113 calorie |
Total Fat |
5 grams |
Saturated Fat |
1 grams |
Cholesterol |
4 milligrams |
Sodium |
143 milligrams |
Carbohydrates |
15 grams |
Dietary Fiber |
2 grams |
Protein |
3 grams |
Sugar |
3 grams |