| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Tamara3 | 1 | servings | |
INGREDIENTS
| 1 | tb | Yeast |
| 2 1/2 | c | Unbleached bread flour |
| 1/2 | ts | Salt |
| 2 | tb | Olive oil |
| 1 | tb | Chopped fresh rosemary; optional |
| 1 | tb | Polenta; optional |
| 1 | c | Warm water |
| 3/4 | c | Freshly grated parmigiano |
| 200 | g | Fontina; roughly grated |
| 200 | g | Fresh ricotta crumbled |
| 100 | g | Fresh goats cheese |
| 1/2 | c | Pesto |
| 1/4 | c | Toasted pine nuts |
| 1/4 | c | Basil leaves; chopped |
| 1/4 | c | Parsley leaves; chopped |
INSTRUCTIONS
Mix the flour, salt, yeast, rosemary and polenta in a large mixing bowl, add the oil and water and mix to a soft dough. Turn out onto a floured surface and begin to knead. Continue kneading until the dough is smooth, satiny and elastic. Place the dough in a greased bowl and allow to rise until doubled, about one hour. Turn the dough out of the bowl and divide the dough into 24 equal size pizzas. Roll each small piece into a ball then flatten each ball into a disk with the heal of your hand. Place each small pizza base on a greased oven tray, compressing most of the centre of the dough, to form a rim around the edge. Fill with your chosen ingredients, then bake at 200c. for 15 minutes, or until golden brown and bubbling. Mix the Parmigiano and Fontina. Spread a small amount of Pesto on each pizza base and top with some mixed grated cheese. Top with a little crumbled ricotta and a little goats cheese. Bake at 200c. for 15 minutes, and as soon as they come out of the oven, top with fresh basil, parsley and toasted pine nuts. Converted by MC_Buster. Per serving: 340 Calories (kcal); 28g Total Fat; (71% calories from fat); 6g Protein; 19g Carbohydrate; 0mg Cholesterol; 1080mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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