Mini pizzas with pesto and cheeses

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Yeast
2½ cup Unbleached bread flour
½ teaspoon Salt
2 tablespoons Olive oil
1 tablespoon Chopped fresh rosemary; optional
1 tablespoon Polenta; optional
1 cup Warm water
¾ cup Freshly grated parmigiano
200 grams Fontina; roughly grated
200 grams Fresh ricotta crumbled
100 grams Fresh goats cheese
½ cup Pesto
¼ cup Toasted pine nuts
¼ cup Basil leaves; chopped
¼ cup Parsley leaves; chopped

Directions

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); ½ Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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