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.
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