Margherita and Prosciutto Pizzettes
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 620
- Total Fat
- 35
- Saturated Fat
- 11
- Carbohydrates
- 50
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 25
- Cholesterol
- 102
- Sodium
- 644
- Total: 3 hr 15 min (includes rising times)
- Active: 45 min
Ingredients
Dough:
3 1/4 cups (423 grams) all-purpose flour, plus more for dusting
1/4 cup (50 grams) sugar
1 packet (about 2 1/4 teaspoons) instant yeast
1 teaspoon kosher salt
3/4 cup warm water
1/3 cup (67 grams) neutral oil, plus more for the bowl and grill, if using
2 large eggs
Garlic Oil:
6 tablespoons (84 grams) extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, sliced
1 tablespoon chopped fresh parsley
Toppings:
2 to 3 Roma tomatoes, thinly sliced
Kosher salt
1 pound (452 grams) or two 8-ounce balls fresh mozzarella, thinly sliced
3 ounces (84 grams) thinly sliced prosciutto
1/2 cup (40 grams) grated Parmesan cheese
Fresh basil, sliced, for sprinkling
Directions
- For the dough: In a large bowl or the bowl of a stand mixer fitted with a dough hook, mix together the flour, sugar, yeast and salt. In a separate medium bowl, whisk together the water, neutral oil and eggs. Pour the egg mixture into the flour mixture and mix on low to combine. Knead, either by hand on a floured surface or with a dough hook, for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
- Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping.
- For the garlic oil: In a small saucepan over medium-low heat, add the olive oil, red pepper flakes and garlic. Cook until the garlic is very light golden and fragrant, 1 to 2 minutes. Remove from the heat and stir in the parsley. Set aside.
- Line 2 baking sheets with parchment paper. Divide the dough into 8 balls. Place them on the prepared baking sheets about 1 inch apart. Lightly cover with plastic wrap or a clean towel and rest for 30 minutes until puffed.
- For the toppings: In the meantime, line a baking sheet with paper towels. Arrange the tomato slices in an even layer on the paper towels. Lightly season the slices with salt to draw out excess moisture, which can make your pizzettes soggy. Allow to sit for 10 minutes. Pat dry, remove to a plate and set aside for when you’re ready to assemble your pizzettes.
- Remove the plastic wrap or towel from the dough, and then, using a rolling pin, roll them into ovals that are about 7 inches long by 3 inches wide and 1/4 inch thick.
- To grill on the stovetop: Preheat a cast-iron grill pan over medium-low heat. Oil the grill pan well.
- Add the dough ovals to the grill pan in batches and grill for 2 to 3 minutes until deep grill marks appear. Flip and brush with the garlic oil. Top with the sliced mozzarella and tomato. Cover and cook for an additional 2 to 3 minutes until the cheese is melted and the dough is cooked through. Remove from the grill pan onto a baking sheet or serving platter. Add the sliced prosciutto. Sprinkle with the Parmesan cheese and basil and drizzle with the garlic oil.
- To grill on a gas or charcoal grill: Preheat the grill to a low heat. Oil the grates well to prevent the dough from sticking.
- After shaping the dough ovals above, carefully add them to the grill. Cover the grill and cook for 2 to 3 minutes until deep grill marks appear and the dough is crusty. Flip and brush with the garlic oil. Top with the sliced mozzarella and tomato. Cover and cook for an additional 2 to 3 minutes until the cheese is melted and the dough is cooked through. Remove onto a baking sheet or serving platter. Add the sliced prosciutto. Sprinkle with the Parmesan cheese and basil and drizzle with the garlic oil.
- To bake the pizzette in the oven: Preheat the oven to 400 degrees F.
- After shaping the dough ovals above, put them back on the baking sheets and brush them with the garlic oil. Arrange the sliced mozzarella and tomato on top. Bake, rotating the baking sheets halfway through baking time, until the pizzettes are golden on the bottom and the cheese is brown and crusty, 15 to 17 minutes. Arrange the prosciutto on top and sprinkle with the Parmesan cheese and basil. Drizzle with the garlic oil and serve.
- While these are best hot from the oven, wrap leftover pizzettes in foil and reheat in the oven at 400 degrees F for a few minutes to bring them back to life (remove the basil and prosciutto first). The leftover pizzettes will keep for up to 2 days in the fridge.