GRILLED PIZZETTAS WITH PARMIGIANO, PROSCIUTTO AND ARUGULA AND WITH TALEGGIO AND PUTTANESCA
Provided by Anne Burrell
Categories main-dish
Time 35m
Yield about 6 pizzas
Number Of Ingredients 20
Steps:
- In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
- In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
- In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
- Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
- Preheat oven to 425 degrees F and preheat grill to medium-high heat.
- In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.
- Brush and oil grill to remove any crud and clean.
- Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. Top some of the dough with shaved Parmigiano and the other with Taleggio.
- Top the Taleggio pizzas with the tomato mixture. Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy chile oil. Cut pizzas into pieces and serve immediately garnished with chives.
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Denis
[email protected]These pizzettas are a great way to use up leftover ingredients. I always have a few odds and ends in my fridge, and these pizzettas are a great way to use them up.
Jessica “Jess” Beaman
[email protected]I love the way the cheese melts and bubbles on these pizzettas. They're so delicious!
Srabon Sarker
[email protected]These pizzettas are perfect for a party or a quick and easy meal. I highly recommend them.
Sheikh Ejaz
[email protected]This recipe is a keeper! I will definitely be making these pizzettas again.
miria
[email protected]If I could give these pizzettas zero stars, I would.
Anmol Acharya
[email protected]These pizzettas were a complete waste of time and money.
Emmanuel Chibuike
[email protected]I didn't like these pizzettas at all. The dough was too dry and the toppings were bland.
Sheikh_ Jee
[email protected]These pizzettas were a bit too greasy for my taste.
Md Nayon hassn Nayon
[email protected]I wasn't a big fan of the arugula on these pizzettas, but everything else was great.
Breanna Morgan
[email protected]I found the dough to be a bit too thick, but the toppings were very good.
jesca silantoi
[email protected]These pizzettas were a bit too salty for my taste, but they were still good.
Younas younas
[email protected]Delicious!
Kingsford Waddie
[email protected]These pizzettas are amazing! The dough is so crispy and the toppings are so flavorful. I highly recommend them.
Liza Jannatol
[email protected]I've made these pizzettas several times and they're always a hit. They're perfect for a quick and easy meal.
Opata Solomon
[email protected]These grilled pizzettas are so easy to make and they're always a crowd-pleaser. I love the way the cheese melts and bubbles.
Samar Wehbe
[email protected]I made these pizzettas for dinner last night and they were delicious! The dough was crispy and the toppings were flavorful. I especially liked the taleggio and puttanesca combination.
Asmaa Ashraf
[email protected]These grilled pizzettas were a huge hit at my last party! The combination of flavors was perfect, and the arugula added a nice touch of freshness.