Cherry Tomato and Bell Pepper Pizzettas
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Discover cherry tomato and bell pepper pizzettas, a colorful and tasty variant of traditional pizza that’s perfect for a light meal or a casual appetizer. This recipe features fresh, juicy vegetables on a crispy base, offering a modern interpretation of classic Italian flavors.
Preparing the dough is crucial to the success of these mini-pizzas. Using T55 flour, also known as “Farine 00” in some recipes, is ideal for achieving a crispy and light pizza dough. This type of flour is highly valued for its ability to develop a supple and elastic texture, perfect for rolling out thin layers of dough that cook quickly and evenly.
An important point to note during dough preparation involves the yeast. It is essential to ensure that salt never directly touches the yeast, as these two ingredients are incompatible and direct contact could inhibit the yeast’s activity. To avoid this, it is recommended to mix the yeast with the flour and other dry ingredients before adding the salt separately. This ensures effective fermentation without compromising the dough’s rise.
These pizzettas are not only a treat for the taste buds but also a feast for the eyes, with their vivid colors provided by the peppers and cherry tomatoes. Once prepared, they require only a quick cooking time, allowing you to enjoy fresh and tasty pizzas in no time. This is the perfect opportunity to experiment in the kitchen and impress your guests with creations that are as beautiful as they are delicious.
Cherry Tomato and Bell Pepper Pizzettas
Ingredients
Ingredients for the dough:
- 250 g of T55 flour
- 4 to 7 g of dry yeast
- 150 ml of warm water
- 2 tablespoons of olive oil
- 5 g of salt
Ingredients for the pizzettas:
- Tomato sauce (homemade or high-quality canned)
- Cherry tomatoes halved
- Red and yellow bell peppers diced
- Red onion finely sliced
- A few basil leaves for garnishing
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
Instructions for the dough:
With a bread machine:
- Add ingredients: Place the water, olive oil, salt, flour, and yeast in the bread machine pan. For instant dry yeast, add it directly with the other dry ingredients without needing to rehydrate it.
- Machine setting: Select the "dough" program that kneads and proofs the dough. Once the cycle is complete, your dough is ready to use.
Without a bread machine:
- Yeast preparation: If necessary, dissolve the yeast in warm water with a pinch of sugar and let it sit until bubbles form. Otherwise, mix it directly with the flour.
- Mixing ingredients: Mix the flour with the salt, then add the yeast-water and olive oil.
- Kneading: Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
- First rise: Let it rise in an oiled bowl, covered, for about 1 hour or until it doubles in size.
Instructions for the pizzettas:
- Shaping: After the first rise, deflate the dough and divide it into small balls. Roll each ball out into small disks about 10 cm in diameter.
- Pre-baking: Preheat your oven to 220°C (convection if available). Arrange the dough disks on baking sheets lined with parchment paper. Pre-bake the dough bases for 5-7 minutes or until they are slightly firm and begin to brown.
- Topping: Remove the dough bases from the oven, spread a thin layer of tomato sauce, and then top with cherry tomatoes, bell pepper dices, and sliced onion.
- Final baking: Return to the oven and continue baking for another 10-15 minutes or until the pizzettas are golden and the vegetables are tender.
- Finishing: Drizzle with olive oil, season with salt and pepper, and garnish with fresh basil leaves after baking.
- Serve your pizzettas hot for a light meal or as a delicious appetizer at your gatherings. These mini pizzas offer a burst of vegetable flavors, perfect for sharing and enjoying.
A recipe proposed by Maison Marmite
