Three Cheese Pizzettas
- Yield: 8 servings (6- to 7-inch pizzas)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 254
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 14
- Sodium
- 223
- Total: 3 hr
- Prep: 45 min
- Inactive: 2 hr
- Cook: 15 min
Ingredients
1 cup warm water
1 tablespoon honey
1 (1/4-ounce) package active dry yeast
3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon olive oil
4 ounces of each of your favorite three Cabot Cheeses, grated (about 1 cup each or 3 cups total)*
*Combinations are:
Cabot Tomato Basil Cheddar, Cabot Garlic & Herb Cheddar and Cabot Sharp, or Cabot Horseradish Cheddar, Cabot Smoky Bacon Cheddar and Cabot Seriously Sharp, or Cabot Pepper Jack, Cabot Habanero Cheddar and Cabot Mozzarella Shredded
Directions
- In small bowl, mix warm water and honey. Sprinkle yeast on top and let stand for 5 to 10 minutes (mixture should start to bubble).
- In large bowl, mix flour and salt. Add olive oil and yeast mixture. Mix well with your hands, kneading dough in bowl until dry ingredients are completely incorporated.
- Cover bowl with plastic wrap and let dough rise until doubled in bulk, about two hours.
- Grease grill rack with pastry brush or wad of paper towel dipped in oil. Prepare grill and preheat broiler.
- Punch down dough and knead briefly in bowl. Pinch off pieces of dough and form into balls slightly bigger than golf ball.
- On well-floured surface, roll balls out into very thin rounds, 6 to 7 inches in diameter.
- Place rounds on grill for several minutes on each side or until just starting to brown. (They will cook further under broiler.)
- Remove from grill and top with cheeses. Broil 3 to 4 inches from heat until cheese melts.
- Recipe courtesy Jimmy Kennedy