Fresh tomato Pizzettas
Fresh, tasty and an ode to what some people might think is just boring tomato. These flavour combinations are a match made in heaven!
PREP TIME 20min | COOK TIME 15 min (+ standing) | MAKES 6
INGREDIENTS
PIZZA DOUGH
- 3 cups bread flour or plain flour
- 2 tsp dried yeast
- 2 tsp caster sugar
- 2 tsp salt
- 2 tbsp olive oil
SALSA VERDE
- ¾ cup flat-leaf parsley leaves
- ½ cup mint leaves
- 1 small clove garlic, crushed
- 1 tsp dijon mustard
- 2 tbsp red wine vinegar
- ⅓ cup olive oil
TO SERVE
- 350 g mixed tomatoes
- 250 g mozzarella, torn
- 2 tbsp olive oil
- 1 clove garlic, chopped finely
- ¼ cup small basil leaves
- ¼ cup grated parmesan-style cheese
METHOD
PIZZA DOUGH
COMBINE flour, yeast, sugar and salt together in a bowl. Make a well in the centre. Stir in oil and 1 cup warm water or enough to mix into a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl. Cover and stand in a warm place for 1 hour or until the dough is doubled in size.
TURN dough onto a floured surface, knead until smooth.
SALSA VERDE
BLEND or process the herbs, garlic, mustard and vinegar to form a coarse paste. Transfer into a bowl. Stir in olive oil to combine.
TO SERVE
PREHEAT oven to 240ºC. Oil three oven trays and place in a heated oven.
DIVIDE dough into six portions. Roll each portion on a floured surface into rough rounds. Place bases on hot trays and spread 1 tablespoon of the salsa verde on each base. Bake for 15 minutes or until the bases are golden and crisp.
HALVE or quarter tomatoes. Place tomatoes and mozzarella on bases and drizzle with oil. Top with garlic, basil and cheese; season with pepper. Spoon remaining salsa verde over pizzettas.
FOOD TEAM TIP: We used fresh tomatoes of various colours, varieties and sizes; use any mix you prefer.
Fresh tomato Pizzettas
Ingredients
- Pizza dough
- 3 cups bread flour or plain flour
- 2 tsp dried yeast
- 2 tsp caster sugar
- 2 tsp salt
- 2 tbsp olive oil
- Salsa verde
- ¾ cup flat-leaf parsley leaves
- ½ cup mint leaves
- 1 small clove garlic, crushed
- 1 tsp dijon mustard
- 2 tbsp red wine vinegar
- ⅓ cup olive oil
- To serve
- 350 g mixed tomatoes
- 250 g mozzarella, torn
- 2 tbsp olive oil
- 1 clove garlic, chopped finely
- ¼ cup small basil leaves
- ¼ cup grated parmesan-style cheese
Instructions
For the Pizza dough
Combine flour, yeast, sugar and salt together in a bowl. Make a well in the centre. Stir in oil and 1 cup warm water or enough to mix into a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl. Cover and stand in a warm place for 1 hour or until the dough is doubled in size.
Turn dough onto a floured surface; knead until smooth.
For the Salsa Verde
Blend or process the herbs, garlic, mustard and vinegar to form a coarse paste. Transfer into a bowl. Stir in olive oil to combine.
To serve
Preheat oven to 240ºC. Oil three oven trays and place in a heated oven.
Divide dough into six portions. Roll each portion on a floured surface into rough rounds. Place bases on hot trays and spread 1 tablespoon of the salsa verde on each base. Bake for 15 minutes or until the bases are golden and crisp.
Halve or quarter tomatoes. Place tomatoes and mozzarella on bases and drizzle with oil. Top with garlic, basil and cheese; season with pepper. Spoon remaining salsa verde over pizzettas.
Made these easy and fresh tomato Pizzettas? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Easy cheesy pizza
Feature image: Aremedia
