September 14, 2012
swiss chard artichoke feta pizzette
A pizzette (mini pizza) is a great way to use up random things you have in your fridge. I made something similar a while ago too, but this recipe has you making your own crust. Fun!
For topping you need some kind of sauce and/or cheese, and then add whatever topping you like.
Swiss chard artichoke and feta Pizzettes
adapted from Anne Burrell
For the crust:
1 1/2 tsp dry yeast
1/2 tsp sugar
1/2 cup warm water
1 1/2 cups all purpose flour, plus more for work surface
1/2 tsp salt
2 tsp olive oil, plus more for coating bowl
Combine the yeast, sugar and warm water in a small bowl. Stir to combine and let it sit for about 15 mins. When ready, the yeast will look frothy on top and smell very yeasty.
Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and yeast mixture. Using a fork, gradually stir the flour into the liquids until combined. Turn the dough out onto a smooth clean work surface and use your hands to knead the dough to a smooth homogeneous consistency. Lightly coat the mixing bowl with olive oil, and return the kneaded dough to the bowl. Cover with plastic wrap and put in a warm place until the dough has doubled in size, about 1 hour.
Preheat the grill.
Portion the dough into golf ball size pieces. Dust a work surface with flour and roll each pie into a whatever shape you like. Carefully place each piece of dough on the grill and grill on both sides until the dough is stiff and crisp and has grill marks on both sides.
Now for the topping:
Preheat the oven to 425 degrees.
Place any sauce or cheese you like on the pizzettes first, then the rest of the toppings. I added: some shredded cheddar cheese, canned artichokes, sauteed swiss chard, and feta cheese. Place on a baking sheet and bake for about 5-7 mins until the cheese is melted and the toppings are warmed through.