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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Leidy Hrdz
[email protected]I would not recommend this recipe to anyone. It's a waste of time and money.
Marius Joubert
[email protected]These pizzettas were a disaster! The dough was too sticky to work with, and the toppings all fell off when I tried to cook them.
Anne Gafo
[email protected]I'm not sure what I did wrong, but my pizzettas turned out dry and bland. I'll have to try this recipe again and see if I can get it right.
SM_ Entertainment
[email protected]These pizzettas were a lot of work to make, and they didn't turn out as good as I hoped. I'll probably stick to ordering pizza from now on.
Emily Mosqeda
[email protected]The dough for these pizzettas was a bit too thick and chewy for my liking. I think I'll try using a different recipe next time.
Innocentia Thusi
[email protected]These pizzettas were a bit too salty for my taste. I think I'll use less parmigiano next time.
Shodipe Segun
[email protected]I made these pizzettas for my kids and they loved them! They're a great way to get them to eat their vegetables.
Carmyn Swindell
[email protected]These pizzettas were a great way to use up some leftover grilled chicken. I added some sun-dried tomatoes and olives to the toppings, and they were delicious.
Somuj Miah
[email protected]I'm not a huge fan of arugula, so I omitted it from my pizzettas. They were still delicious! The prosciutto and parmigiano were a great combination.
razaq razaq
[email protected]These pizzettas were so easy to make and they tasted amazing! I used store-bought pizza dough and it turned out perfectly. I'll definitely be making these again.
Kailee Rinchack
[email protected]I made these pizzettas for a party and they were a big hit! Everyone loved the combination of flavors. I'll definitely be making them again.
Leni
[email protected]These were delicious! I used a pre-made pizza crust to save time, and they still turned out great. The taleggio and puttanesca combination was especially tasty.
Ariel Morris
[email protected]I've made these pizzettas several times now and they're always a hit. They're perfect for a quick and easy weeknight dinner.
Hahama Jackson
[email protected]These pizzettas were easy to make and turned out great! I used fresh mozzarella and basil from my garden, and they were so flavorful.
Md Mamunur Rashid
[email protected]Just made these for a quick lunch and they were so good! The prosciutto and arugula were especially tasty together.
davoo tunde
[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.
Sommy Somto
[email protected]These pizzettas were a huge hit at my last party! I used store-bought pizza dough to save time, and they still turned out perfectly. The combination of flavors is amazing, and the arugula adds a nice freshness.