Alberto`s Pizzette
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 9) |
Ingredients
For the dough:
- 250 g wheat flour, type 405
- 125 g water, lukewarm
- 13 g yeast, fresh
- 20 g butter, or mararine
- 1 teaspoon, leveled sugar
- 1 teaspoon salt
- some olive oil
For covering:
- 1 bag mozzarella, fresh in the brine
- 100 ml tomato (s), passed
- 10 olives, (green or black)
- 1 bell pepper (s)
- 2 cloves garlic, chopped
- 1 can artichoke hearts, quartered
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Carefully knead all ingredients for the dough until a smooth, elastic dough is formed. Cover and let rest for about an hour. At this stage the dough has doubled in volume, is shiny and does not stick.
- Flour the dough a little and roll out to about 1 cm or a little less. Cut out slices using a template. 9 pizzettes are cut out of this.
- Place this on an oiled tray, top with tomato, olives, peppers in strips, a little garlic, artichoke hearts or just as you like. Salt and pepper.
- In between, the oven is preheated to 250 °. Slide in the tray and bake everything for about 5-6 minutes.
- Cut the mozzarella into thin slices and after the first baking spread on top and then bake for another 5-6 minutes.
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