Last night I cooked a few pizzettas from POLPO: A Venetian Cookbook (Of Sorts), a cookbook I would likely not have bought without having read about everyone on Chowhound cooking from it. The pizza dough recipe was pretty classic so use your favorite or this one. All of the pizzettas here are about 7-8″ in diameter, a little personal thin-crust pizza. That means they cook up in about 6-8 minutes on a hot pizza stone, which would make them fun for appetizers at a party. The lesson I learned from the two recipes I made are that less is more. The ingredients were simple; there was no tomato sauce base. There was a mix of mozzarella and Parmesan for the cheese (a small handful of each spread across the dough. The two I made from the book had:
- red onion and thyme
- thinly sliced zucchini and chopped red chilies; chopped mint is added after you pull it out of the oven.
I made up a third with a thinly sliced tomato and I made the zucchini one twice, adding thinly sliced red onion to the second one. So make up your dough, knead it well, then let it rise until doubled. Preheat the oven to 425 with a pizza stone in it.
Divide the dough into 12 golf-ball sized pieces.
Roll or pat each out to about 7-8″ on a floured surface.
Top with a handful of grated mozzarella, a handful of grated Parmesan and your toppings of choice. Season and drizzle a little olive oil on top. Then use a pizza peel to slide them onto the stone and bake for 6-8 minutes. Top with extra herbs.
Let sit a few minutes before slicing.