Best Three Cheese Pizzettas Recipes

Pizzettas with Olive Tapenade and Pecorino Cheese image

Provided by Michael Chiarello : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 6

2 cloves garlic, minced
1 (8 to 10-ounce) jar olive paste tapenade
9 ounces store bought pizza dough
2 tablespoons fresh thyme leaves
1/4 pound Pecorino cheese, thinly sliced
Salt and pepper

Steps:

Preheat oven to 375 degrees F.
Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.

Three-Cheese Pizza image

Provided by Martha Stewart

Yield Makes one 10-inch pizza

Number Of Ingredients 8

1 1/2 ounces torn fresh mozzarella
1 ounce shredded part-skim mozzarella
1 ounce shredded fontina
1 tablespoon fresh parsley leaves
Pinch of red-pepper flakes
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper

Steps:

Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
Top it:Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

Three-Cheese Cornmeal Pizzette image

Yield Serves 2, with enough leftover dough for 2 more pizzette

Number Of Ingredients 15

cornmeal for sprinkling baking sheet
2 cups all-purpose flour
a 1/4-ounce package fast-acting yeast (2 1/2 teaspoons)
1 teaspoon sugar
1 cup hot water (130°F.)
1 cup yellow cornmeal
2 tablespoons olive oil
1 teaspoon salt
olive oil for brushing pizzette
1/3 cup crumbled Gorgonzola (about 1 1/2 ounces)
2/3 cup finely diced mozzarella (about 3 ounces)
1/2 medium red onion, sliced thin (about 2/3 cup)
1 teaspoon finely chopped fresh rosemary leaves or 1/2 teaspoon
dried rosemary, crumbled
1/3 cup freshly grated Parmesan

Steps:

Preheat oven to 500°F. Lightly grease a large baking sheet and sprinkle with cornmeal.
In a food processor combine 1 cup flour, yeast, and sugar and with motor running add water. Turn motor off and add remaining dough ingredients. Process mixture until it forms a ball and process 15 seconds more to knead it.
Turn dough out onto a lightly floured surface and knead 10 times. Reserves half of dough for making 2 more pizzette another time, wrapping it in a sealable plastic bag, pressing out excess air, and chilling or freezing. Reserved dough keeps, chilled, 1 day or, frozen, 1 month.
Halve remaining dough and on lightly floured surface roll out each half into an 8-inch round. Transfer rounds to baking sheet and brush lightly with oil. Top rounds evenly with remaining ingredients and season with salt and pepper.
Bake pizzette in lower third of oven 10 to 12 minutes, or until crusts are golden and cheese is golden and bubbling.