
Pizzette

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Bagna caoda (anchovy sauce) is a very typical sauce in the north of Italy. Not everyone likes anchovies, l know (in which case, serve the pizzette without the sauce), but, if you do, you can make up bigger quantities of it and store it in a squeeze bottle in the fridge, then just shake it up before you use it and drizzle it over pasta or on toasted bread rubbed with garlic, whatever you like...Though I would normally say buy anchovies in salt, this is one recipe that is traditionally made with anchovies in oil.
ingredients
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serves: 24
3 cups strong white bread flour
1/4 cup (plus 1 tablespoon) water at 68°F
4 tablespoons extra virgin olive oil
0.35 ounce (10 grams) fresh yeast
1 tablespoon fine salt
For the bagna caoda
3 cloves garlic
3 tablespoons milk
1 small tin of good anchovies (drained)
a little extra virgin olive oil
pat of butter
For the topping:
15-20 cherry tomatoes (sliced)
a handful of good olives (pitted and sliced)
Servings Per Recipe: 24
Amount per Serving
Calories: 114
- Total Fat: 4.4 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Cholesterol: 1.7 mg
- Sodium: 362 mg
- Total Carbs: 16 g
- Dietary Fiber: 1.5 g
- Sugars: 2.2 g
- Protein: 3 g
preparation

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