These little pizzettas (which means small pizzas) are so yummy! the dough itself is a refrigerated dough,you would think it wouldnt rise, but it's amazing watching the dough rise in the fridge. The dough is so fluffy and light! I top my pizzettes with a simple passata and slices of super thin pancetta or prosciutto. Great for kids, my 2 scoffed them down! I'd recommend making the dough the day before and leave it overnight in the fridge, i promise you the results are amazing!
270g Plain flour
7g Sachet Yeast
1 teaspoon Sugar
1 teaspoon Salt
8 Slices Pancetta or Prosciutto
To make the dough, combine flour, yeast, salt and sugar in a bowl ( i use my kitchenaid, but you can do it by hand if needed). Add 200ml cold water and using a dough hook, mix until a soft dough is formed. Cover dough in cling film and place into the fridge overnight (or at least 4hrs).
To make pizzettes preheat your oven to 200'c. Line 2 large baking trays with baking paper (or i use my silpat) and divide your dough into 8 pieces, roll each piece into a thin disc about 15cm in diameter. Place dough onto your lined oven trays. Spoon over enough passata for your liking and top each with pancetta or prosciutto. Cook in the oven for 15-20min or until puffed and golden.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.