Pizettes – small, snack size pizzas – are always a favourite as a starter and there are many variations to choose from. This one, combining potato, rosemary and feta cheese, is courtesy of Neil Perry.
Give yourself a bit of time to make the dough, especially if you’re not used to doing so. But once that’s done, it’s quick and easy – and a very tasty and welcoming canapé for your Christmas party, or even the day itself.
Makes about 8 pizzettes
Ingredients
For the tomato jam base
- 1kg fresh vine ripened tomatoes
- ½ cup olive oil
- 1 brown onion, finely diced
- 4 fresh garlic cloves, finely diced
- 1/3 cup red wine vinegar
- ¼ cup white sugar
- 2 teaspoons sea salt
For the pizza
- 1 cup warm water
- 2 tablespoons honey
- 1¼ tablespoons olive oil
- 12g fresh yeast
- 1¾ cups plain flour
- 1¼ tablespoons sea salt
- 2/3 cup tomato jam
- 3 Desiree potates, thinly sliced
- 400g crumbled marinated feta cheese
- 2 tablespoons rosemary leaves
Method
1. For tomato jam, roast tomatoes in baking dish at 180ºC for about 30 minutes or until soft. Pass roasted tomatoes through a mouli and reserve tomato puree. Heat olive oil in a heavy based saucepan, add onion and garlic then cook, stirring occasionally, covered over low heat until onion is very soft, do not allow to colour. Add reserved tomato puree, vinegar, sugar and salt, bring to a gentle simmer and cook for about 1 hour or until of jam consistency. Will keep in the refrigerator up to 3 months; to store, pour into hot sterilised jars and seal.
2. Mix water, honey and olive oil together in a small bowl. Add crumbled yeast, cover with plastic wrap and stand in a warm draught-free place for about 10-15 minutes or until mixture is frothy.
3. Combine flour and salt in large bowl; add frothy yeast mixture and oil to flour and mix to form a dough.
4. Turn onto a floured bench and knead for about 8 minutes until the dough is strong and elastic. Place dough in a clean lightly oiled bowl, cover with plastic wrap and stand in a warm draught-free place to prove for 1-1½ hours or until dough has doubled in size.
5. Knock dough back and knead for a few more minutes. Rollout dough on a lightly floured surface until 1.5-2mm thick. Cut out 15cm rounds from dough.
6. Spread each round with a tablespoon of tomato jam, potato slices, crumbled feta and rosemary leaves. Bake at 200°C for 7-10 minutes or until crisp and golden. Serve immediately.
Serve with rocket and parmesan salad drizzled with lemon juice and extra virgin olive oil.
__small.png)
