Bite-Size Pizzette Topped with Manchego and Chorizo
Bite-Size Pizzette Topped with Manchego and Chorizo are tiny appetizer pizzas. This recipe is easy, but there are several steps. First, I use my bread machine to make the pizza dough. Next, while the dough rises, I make a simple pizza sauce. Then, I form the dough into the tiny little pizzas. Finally, I bake the pizzette, add the toppings, and bake them some more. Now, you can add any toppings that you like. But, I had some Manchego cheese to use up so I decided to use Spanish toppings. So, I added some Spanish chorizo, too.
The Equipment I Used for my Mini Pizzas
- A Bread Machine- This recipe uses a bread machine to make the dough.
- A Pizza Stone- I bake these pizzette on a pizza stone.
- A Pizza Peel- Use a pizza peel to easily get your pizzette into the oven.
The Ingredients I Used for Bite-Size Pizzette Topped with Manchego and Chorizo
- Extra Virgin Olive Oil- I like the California Olive Ranch olive oil.
- Flour- Use all purpose flour.
- Yeast- Make sure you use active dry yeast.
- Pomi Puree- I always use the Pomi brand of tomato puree that comes in a box. But, you can also use canned plum tomatoes.
- Manchego Cheese- This is a Spanish hard cheese. If you can’t find it, you can use Parmesan.
- Mozzarella Cheese- I like the Polly-o brand.
- Cherry Tomatoes- Since these pizzas are so little, use cherry tomato slices.
- Chorizo- Use Spanish chorizo, that’s precooked.
How I Made my Pizzas
- First, I put my dough ingredients in the bread machine and let it do all the work.
- Next, I made the tomato sauce.
- Then, I formed the dough into the pizzette. Brushing them with the olive oil gives the finished project a great texture.
- Finally, I baked the pizzette, added the toppings, and baked them some more.
These Bite-Size Pizzette Topped with Manchego and Chorizo are a great party appetizer. I hope you’ll try them soon.
Bite-Size Pizzette Topped with Manchego and Chorizo
Tiny appetizer pizzas topped with homemade pizza, mozzarella and Manchego cheese, and chorizo.
Equipment
- Bread Machine
Ingredients
- 1 cup water
- 1 tbsp. extra virgin olive oil
- 3 cups all purpose flour(360g)
- 1 tsp. honey
- 1 tsp. salt
- 2 tsp. active dry yeast
- 2 cups shredded mozzarella cheese
- 2 cups shredded Manchego cheese
- 1 cup chopped Spanish chorizo
- 1 cup sliced cherry tomatoes
- 2 tbsp. fresh thyme leaves
- ½ tsp. red pepper flakes
For the Pizza Sauce:
- 1 tbsp. extra virgin olive oil
- 1 tbsp. minced garlic
- 1 box Pomi strained tomatoes or 28 oz. canned plum tomatoes, pureed
- ¼ tsp. each kosher salt and red pepper flakes
- 1 tsp. sugar
Instructions
- Begin by making the pizza dough: Put the water, oil, flour, honey, salt, and yeast in your bread machine, in the order suggested by the manufacturer. Select the dough cycle.
- While the dough is in the bread machine, make the pizza sauce. Mix all the ingredients on low heat in a Dutch oven, and simmer for twenty minutes.
- When the dough cycle ends, preheat the oven to 425 degrees. If you're using a pizza stone put that in to heat up.
- Next, form the pizzette: pull off about two tablespoons of dough and stretch it into a four inch circle. Brush it with extra virgin olive oil. Cut the circle in half and then pull the ends together to form a circle. Brush with more olive oil. Repeat with the rest of the dough. Cover the pizzette with plastic wrap and let rise thirty minutes.
- Arrange half of the pizzette on a parchment lined pizza peel. Slide the parchment and pizzette on to the pizza stone. Bake for 10 minutes.
- Remove the pizzette from the oven (using the pizza peel) and top each one with a teaspoon of sauce, and some of the cheese, chorizo, and cherry tomatoes.
- Bake for five more minutes. Sprinkle with thyme and red pepper flakes.
Tried this recipe?Let us know how it was!
