Tomato-Basil Pizzettes

Total Time:
45 min
35 min
10 min

sixteen 3-inch pizzas

  • For the dough:
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/4 teaspoons (half a 1/4-ounce packet) instant yeast
  • 1 teaspoon sugar
  • 1/2 cup cornmeal
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • For the toppings:
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 teaspoons finely chopped fresh oregano
  • Kosher salt and freshly ground pepper
  • 16 thin slices soppressata (about 2 ounces)
  • 10 medium tomatoes, sliced 1/4 inch thick
  • 2 tablespoons grated parmesan cheese
  • 1/2 cup small fresh basil leaves
  • Make the dough: Position a rack in the lower third of the oven and preheat to 500 degrees F. Put 1/2 cup flour, the yeast and sugar in a food processor and pulse to combine. With the motor running, add 3/4 cup hot tap water (about 115 degrees F). Turn off the motor and add the cornmeal, cheese, olive oil, 1 teaspoon salt and the remaining 1 cup flour. Pulse until the dough forms a ball, then continue pulsing until smooth but still wet, about 15 more times.

  • Make the pizzettes: Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and knead until soft and elastic, 12 to 15 times, dusting lightly with flour if too wet to handle. Using a floured rolling pin, roll out the dough into a 1/4-inch-thick disk, about 14 inches across. Using a 3-inch-round cutter, cut the dough into 16 rounds, gathering and rerolling the scraps if needed. Transfer the rounds to the prepared pans.

  • Mix the olive oil, oregano, and salt and pepper to taste. Brush each round lightly with the herb oil, then top each with a slice of soppressata and 2 to 3 tomato slices. Sprinkle with the parmesan. Bake one sheet at a time, until the crusts are golden, about 8 minutes.

  • Drizzle the pizzettes with olive oil, season with salt and pepper, and top with the basil leaves. Serve warm or at room temperature.

  • Photograph by Anna Williams

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