Pizzette

0

by: Texan






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)

Nutrition Facts
Pizzette

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
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preparation

1.  Put all the ingredients for the pizzette, except the salt, into a mixer with a dough hook. Mix for 3 minutes on the first speed, then add the salt and mix for 6 more minutes on the second speed. The dough should he very soft and sticky. If working by hand, mix with a wooden spoon, rotating the bowl as you do so for about 5 minutes, then work it for another 5 minutes with your hands until the dough is smooth.

2.  Turn tho dough out or a work surface (you don't need any flour), dimple with your fingers and fold and leave to rest for 2O minutes.

3.  Lightly flour your work surface and roll out the rested dough till thin. Have ready 2 upturned baking trays.

4.  With a 2- to 2 1/2—inch diameter biscuit cutter, cut the dough into rounds. Lay them on the baking trays and put into the fridge for at least 4 hours — but no longer than 8. If you like, you can roll the trimmings of dough into rough grissini and bake them.

5.  A good hour or so before you are ready to bake, preheat the oven as high as it will go. If you have a baking Stone, put it into the oven as soon as you turn it on, if you don't have a stone, use a baking tray.

6.  To make the bagna caoda: put the garlic in a small pan with the milk, bring to the boil and then turn clown to a simmer and cook until the garlic is soft, about 10 minutes.

7.  While the garlic is cooking, put the anchovies with a little olive oil and butter into a small bowl ever the top of the pan and stir to "melt" them — it will take only a few minutes. (Alternatively, what I often do is just put the closed tin of anchovies into boiling water for 8 to 10 minutes, then take it out carefully, open it up and discard the oil.) Push through a fine sieve. Crush the garlic with a little of the cooking milk and mix into the anchovies. Loosen, if necessary, with a little more extra virgin olive oil.

8.  Remove the dough from the fridge and, with your fingers, prod each circle of dough, starting from the center and working out and around in at circle, than back to the middle again. Prick the tops with at fork, and add your tomatoes, sprinkled with a little sea salt, and the olives.

9.  Slide onto your hot baking stone or baking tray in the oven and cook in batches for 7 to 10 minutes, depending on the thickness, until golden brown and shiny. Drizzle with a little bagna caoda and serve.

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