Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2, with enough leftover dough for 2 more pizzette
Ingredients
For dough
Preparation
Step 1
Preheat oven to 500°F. Lightly grease a large baking sheet and sprinkle with cornmeal.
Make dough:
Step 2
In a food processor combine 1 cup flour, yeast, and sugar and with motor running add water. Turn motor off and add remaining dough ingredients. Process mixture until it forms a ball and process 15 seconds more to knead it.
Step 3
Turn dough out onto a lightly floured surface and knead 10 times. Reserves half of dough for making 2 more pizzette another time, wrapping it in a sealable plastic bag, pressing out excess air, and chilling or freezing. Reserved dough keeps, chilled, 1 day or, frozen, 1 month.
Step 4
Halve remaining dough and on lightly floured surface roll out each half into an 8-inch round. Transfer rounds to baking sheet and brush lightly with oil. Top rounds evenly with remaining ingredients and season with salt and pepper.
Step 5
Bake pizzette in lower third of oven 10 to 12 minutes, or until crusts are golden and cheese is golden and bubbling.
