Monday, September 20, 2010


Try this technique when entertaining a party or enlist "all hands on deck" getting the family involved in the slicing and dicing of their favorite pizza toppings.  Make as many or a few as you want to.  The purpose of pizzettes (aside from just the joy of pronouncing this most palatable of words)  is to do something fun that's personal and brings people together.  Isn't that the goal really of any gathering around the table?

Shopping List:
2 c. whole wheat flour (keep bag handy)
1/4 c. wheat germ
1 Tbl. honey
1 c. warm water
1 pkg. quick-rising, active yeast
1/4 tsp. salt

TOPPINGS (choose what you love most!)
14 oz. jar prepared pizza sauce (you'll only use about half)
sweet orange pepper
red onions
black beans

From the pantry:
italian seasoning
garlic salt
red pepper flakes (optional)
cayenne pepper (optional)
cumin (optional)
non-stick, olive oil cooking spray

1 lg. mixing bowl
1 sm. mixing bowl
1 lg. cookie sheet
cutting board
sharp knife

CRUST - Combine yeast and warm water in small mixing bowl.  Mix well and allow to stand for about 10 minutes or until it appears creamy.  Combine flour, wheat germ, and salt in large mixing bowl.  Add honey to liquid, yeast mixture.  Create well in center of flour.  Pour in yeast and combine all ingredients to create pizza dough.  Let stand while you prepare all your toppings.  
TOPPINGS - As you can see from my list above, I really didn't hold back on the options for my little pizzettes.  Pick and choose what you love.  Use as much or as little as you like (I happen to love my pizza to be BURSTING at the SEEMS while my husband prefers just a little taste of everything in each bite.  Whatever your preference, slice and dice to your hearts content, then pile your pizzette sky high with whatever delicious goodies you desire).  
NOW YOU'RE READY - Put it all together by removing your dough and placing onto a greased (I spray mine with non-stick cooking spray) and floured cookie sheet.  Separate dough into as many pizzettes as you want. Flatten on cookie sheet.  Sprits each pizza, paying special attention to what will be the crust, with olive oil cooking spray and sprinkle with garlic salt.  This will help the crust crisp up nicely (and the crust will taste like garlic bread… yum!)  Cover each with pizza sauce.  And… drum roll please… druh, duh, duh, duh, druh, duh, duh, duh, druh, duh, duh, duh, duh.  Get to topping!  You may be surprised at how adventurous you, or, some of your guests get with their pizzette toppings… 
"Really?  Jalapenos, black beans, garlic, red pepper flakes, and cayenne?  Don, I just never would have taken you for a "heat" man…  That's gonna be some hot breath, in more than one sense of the word, by the end of the night Beth. You better watch out!"

I jest.

Sprinkle each with Italian seasoning and a little garlic salt then, pop these bad boys into the oven for about 15 minutes.  (I only made four.  Depending on how many or how few of these you make, you'll want to keep an eye on them to make sure the smaller ones don't cook up too fast or the larger ones finish up nice and crispily… yeah… that's a word - crispily.)

This is an especially easy way to entertain if you happen to have family or friends who would prefer to sprinkle a little cheese or bacon on their personal pizzette.

 (The missing, fourth pizzette is not present because it was in my mouth!  So… sorry I didn't get better pictures of these.) :)

So much food.  So much fun.  I hope you'll try this and have a positively, pizzettey good time.

1 comment:

  1. Rachel, I found your blog by a post made by @KaraKillmer on Twitter... and I must say I was kind of disappointed that your blog only goes back to April. After reading this post (the most recent) I was instantly hooked on your style of writing and presentation of food. I love your witty way of keeping yourself grounded with your 'addiction' to pb. You make me laugh. I love your blog! And your way of capturing the essence of food is awesome! Keep it up!
    Love from Idaho,
    Brian Harada
    amateur chef and food lover