Quick Pizzettes
Category: Baked Goods
Servings: 20 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 350g |
| Whole milk | 200g |
| Extra virgin olive oil | 60g |
| Instant yeast (for savory preparations) | 8g |
| Fine salt | 8g |
| Sugar | 5g |
| Stracchino cheese | 150g |
| Smoked salmon | 100g |
| Arugula | 30g |
Instructions:
- Prepare the dough: In a large bowl, combine the olive oil and whole milk. Add the fine salt, and mix with a fork until well emulsified.
- Add the dry ingredients: Gradually stir in the all-purpose flour, ensuring that the mixture becomes smooth and consistent. Once it starts to come together, knead with your hands to form a firm, homogeneous dough.
- Shape the dough: Transfer the dough to a lightly floured work surface. Roll it out and use a 7 cm round cutter to shape the dough into small discs. Gather any excess dough, reroll it, and continue cutting out more discs until all the dough is used.
- Prepare for baking: Line a baking sheet with parchment paper. Arrange the discs on the sheet, ensuring they are spaced apart. Using a fork, gently prick each pizzette to prevent them from puffing up too much during baking.
- Bake: Preheat your oven to 200°C (390°F) in static mode. Bake the pizzettes for about 10-12 minutes, or until they are lightly golden on top.
- Cool and garnish: Once baked, remove the pizzettes from the oven and allow them to cool slightly.
- Top with ingredients: Spread a generous amount of Stracchino cheese on each pizzetta. Finish by topping with a few leaves of fresh arugula and a slice of smoked salmon. Serve warm or at room temperature.
These quick pizzettes make a delightful snack or appetizer for any gathering. The soft and slightly crispy base, combined with the creamy Stracchino cheese and fresh toppings, offers a delicious blend of textures and flavors in each bite. Perfect for both casual and festive occasions!
