pizzetta

Pizzetta

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Recipe from Chef Gabriele Riva

Components: Puff Pastry • Tomato Sauce

Puff Pastry

Ingredient

 

Quantity

 

Procedure

 

Basic dough
Cake flour
Fine salt
Water

Butter for folding
Butter
Cake flour

 


1 cup+4 TBSP
3 tsp
9-1/2 TBSP


3-1/2 cups
1/2 cup

 
  1. Delicately mix the ingredients for the basic dough. The dough must be firm.
  2. Cover in plastic wrap andrefrigerate for several hours, ideally overnight.
  3. To prepare the butter for folding, knead the flour with the butter cut into cubes, shape into a square, protect in plastic wrap and refrigerate.
  4. Roll the basic dough into a square shape. The folding butter must have the same consistency as the dough.
  5. Place the butter crosswise in the center of the rolled-out dough, and fold the edges over towards the center.
  6. Roll out dough in a rectangular shape and fold in three. Wrap and place in the fridge for 1 hour.
  7. Turn 45 degrees and roll out once more, fold in three again and refrigerate for 1 hour.
  8. Repeat the procedure two more times, making sure to respect the rest time. Store in refrigerator till ready to use.
   

Tomato Sauce

Ingredient

 

Quantity

 

Procedure

 

Tomato Puree
Olive Oil
Garlic
Salt
Black Pepper

 

1 small can
2 TBSP
1 clove
1 pinch
1 pinch

 
  1. In a saute pan add olive oil and garlic.
  2. Heat and let infuse the oil at low heat for a few minutes.
  3. Take the garlic out and add the tomato puree. Allow to reduce for a few minutes. Set aside to cool down.

Assembly

  1. Roll out the puff pastry 1/4 inch thickness. Using a circle pastry cutter, cut small circles and dock them with a fork.
  2. Arrange cut and docked puff pastry evenly onto a SilPain® mat with baking tray underneath.
  3. Spread one teaspoon of tomato sauce, then add a couple of capers and sprinkle some fresh oregano.
  4. Bake at 380 F for 15 to 20 minutes.
  5. Cool tray on wire rack. Can be served immediately.


    Optional: When the baking tray is removed from oven, add a small piece of Buffalo mozzarella and small garnish of fresh basil to finish. The flavor is that of a traditional Neapolitan pizza.

    Note: Ideal as hors d'oeuvres for a party or as a snack

Pizzetta
 

 

 

Tools & Equipment

  • SilPain® mat
  • Half sheet baking tray (13"x18")
  • Spoon for tomato sauce
  • Small saute pan
  • Measuring cups
  • Measuring spoons
  • Wire rack for cooling
    the baking tray
  • Chef knife
  • Cutting board
  • Pastry brush


challenging difficulty level

 
   

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