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Pizzettas
Thick, thin, pan or rolled: pizza has few limitations. Reg serves up a variety that is sure to please the whole family.
ingredients
400g plain flour
1 sachet dried yeast
1 teaspoon sugar
1 cup lukewarm water
1 tablespoon olive oil
extra olive oil
Toppings (each sufficient for two pizzettas)
Onion, Anchovy and Olives
1 onion, finely chopped
1 tablespoon olive oil
30g anchovies, drained
4 teaspoons tomato paste
24 pitted olives
Goats cheese and proscuitto
1 heaped teaspoon chopped fresh chives
1 clove garlic, crushed
8 fresh basil leaves, torn into small pieces
150g goat's cheese
6 slices of proscuitto
olive oil
1 tablespoon grated parmesan
freshly ground black pepper
Chorizo Sausage and Bocconcini
1 teaspoon crushed chilli
2 bocconcini, thinly sliced
1 chorizo sausage, sliced
1 red capsicum, grilled and sliced
olive oil
2 tablespoons parmesan
freshly ground black pepper
Potato and Rosemary
1 clove garlic, crushed
1 teaspoon finely chopped spring onion
4 baby potatoes, cooked and sliced
2 teaspoons fresh rosemary
olive oil
2 tablespoons parmesan
freshly ground black pepper
method
The modern day pizza was created in 1889 for a special visit to Naples by Italy's Queen Margherita. In the colours of the Italian flag, this patriotic pizza was garnished with red tomatoes, white mozzarella cheese and green basil.
Today, pizza has few limitations. It can be thick, thin, pan or rolled, with any combination of toppings. And, you don't have to be royalty to enjoy this tasty Italian meal. In fact, you don't even have to leave your own home.
DOUGH
Put plain flour, yeast, salt and sugar into a bowl. Make a well in the centre and add the water and olive oil. Mix together. Take out if the bowl and knead on the bench for 15 minutes.
Put the dough in an oiled bowl. Roll the dough over in the bowl so it is coated in oil. This prevents hardening and cracking. Cover with plastic wrap or a damp cloth and put into a warm place for an hour or until it has doubled in bulk.
Take the dough out of the bowl and knock the air out. Knead again. Divide the dough into 8. Knead each piece into a round. Leave to rise covered in a warm place for about 5-10 minutes. Roll out each round of dough into a circle to line 15cm greased pizzetta trays. Top with filling and cook in a hot oven (220C) for 10 minutes.
Toppings
Onion, Anchovy and Olives
Cook the onion in the olive oil until golden brown. Cut the anchovies into fine strips. Brush the pizzetta base with the tomato past. Top with the onion. Lattice the anchovies on top of the onion and then place olives between each lattice.
Goats cheese and proscuitto
Spread the chives and garlic onto the pizzetta base. Sprinkle with fresh basil pieces. Crumble the goat's cheese onto the base and then arrange the proscuitto slices. Drizzle with olive oil and sprinkle on the parmesan and freshly ground black pepper.
Chorizo Sausage and Bocconcini
Spread the chilli onto the pizzetta base arrange the slices of bocconcini, sausage and red capsicum on top. Drizzle with olive oil and sprinkle with parmesan and freshly ground black pepper.
Potato and Rosemary
Spread the garlic and spring onion onto the pizzetta base. Arrange the potato slices on top and sprinkle with rosemary. Drizzle the olive oil and sprinkle with parmesan and freshly ground black pepper.
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