Pizzette

Serves: 4

Edit

Update

Cancel

Total Time: 75

Prep Time: 40

Cook Time: 35

• 2  x 140g sachets pizza-base mix (see Cook's Tips)
• Flour for dusting
• 60 ml (4 level tbsp) Dijon mustard
• 50 gram(s) basil leaves
• 1  medium-sized red onion, cut into wedges
• 4  garlic cloves, finely sliced
• 200 gram(s) pancetta or streaky bacon rashers
• 275 gram(s) taleggio cheese, sliced (see Cook's Tips)
• 16 sprig(s) fresh thyme or 15ml (1 level tbsp) dried
• Ground black pepper
• Oil for drizzling

Method

1. In a large mixing bowl, make up the pizza-base mix according to the packet instructions. Divide the dough into four.
2. On a lightly floured surface, roll each base out thinly to a 22cm (81?2in) round. Spread each round with 15ml (1 level tbsp) mustard, then place basil leaves all over each round. Add the red onion, garlic and pancetta. Place the taleggio cheese in the middle of each round, with four sprigs of thyme or a pinch of dried. Season with pepper. Transfer to two large greased baking sheets and drizzle lightly with oil.
3. Place two empty baking sheets in the oven at 200°C (180°C fan) mark 6 for 5-10min (see Cook's Tips). Place the baking sheets with the pizzas on the preheated baking sheets; cook for 30-35min or until golden.
4. PREPARE AHEAD Complete the recipe to the end of step 2 up to 2hr ahead; cover and chill.
5. TO SERVE Complete the recipe.
6. COOK'S TIPS If you don't have time to make your own base, buy a good-quality pre-cooked version instead. If you can't find taleggio, use Camembert or Brie. Preheating the baking sheets will ensure the pizza bases are crisp when they're cooked.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!