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Pizzetas are a small pizza. However these are  decadent in that the dough is fried to a crispy goodness and just like pizza are topped with a variety of whatever you fancy. Yes, they are fried but hey they are small so enjoy these little treats of deliciousness
I made three. One sweet and two savoury.


7g  yeast, I used the dried sachet,so one should do it.
1/4 tsp sugar
300ml  warm water
500g  strong white flour
Pinch of salt
Extra flour for dusting


In a cup add the yeast and sugar to half of the lukewarm water. When it is frothy it is ready to use.

In a large bowl or on a clean surface add the flour along with the salt.  Into this pour the yeast mixture along with the rest of the water a little at a time. Knead until you get a nice smooth dough that is not sticky. This will take about 10 minutes. Shape into a ball and put into a bowl. Cover with a tea towel and put into a warm space until it has doubled in size. I left mine for approx. 1 hour. In the meantime start prepping your ingredients for the toppings.

One apple peeled and diced
1/4  cup water
grated fresh ginger
handful toasted walnuts
honey for drizzling

Add the first three ingredients above into a small saucepan and simmer until the apples are tender but not mushy.
Into a dry pan add the walnuts and lightly toast them.
Set everything aside until you are ready to dress the pizzete.

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Caramelized Onion, Roasted Radicchio with Sauteed Portobello Mushrooms

1 sweet onion, thinly sliced
half a head radicchio
2 Portobello mushrooms, cleaned and sliced
olive oil and butter for cooking
1tbs  balsamic vinegar


Add a tablespoon of oil and a knob of butter to a medium pan. Heat and then add the onions. Sprinkle with sea salt and pepper. On a low heat simmer until just transparent, about 5 minutes.
Drizzle with balsamic vinegar and stir. Cook until the onions are soft. Set aside onto a plate.
Into the same pan add the raddichio. Saute until just toasted. Set aside onto a plate.
Into the same pan ( using the same pan serves two purposes, one, easy cleanup and two, there are loads of flavours in that pan so  use them), add another knob of butter and put the mushrooms in. Sprinkle with salt and pepper. Saute for about 5 minutes. Now this is ready to top your dough with.

Stewed Tomatoes with Prosciutto and Parmesan

1 cup of tinned tomatoes or three medium ones with the skins off.
1 clove garlic crushed
1-2 slices of prosciutto
few slices of shaved parmesan
olive oil for cooking

Into a saucepan add the oil and then the tomatoes. Season with salt and pepper and simmer until cooked through and reduced, about 15 minutes.
That is all for this one. Set aside until you are ready to top the dough.

DOUGH (frying)
By now your dough should have risen nicely. Punch it down and knead into a ball. For this recipe I made three so I divided it into three smaller balls.
Roll each one out into a circle quite thinly.
Into a large pan add approx half a cup of a neutral oil. Roll out each ball into a thin disc, (they will puff up while cooking so the thinner you roll the better).
When the oil is nice and hot carefully add the discs. Dont overcrowed the pan. After two minutes turn over and finish for another two minutes. Transfer onto a paper towel and repeat with the other discs.


Now for the fun part! Start building your pizzetas. Open a good bottle of wine and sit back to enjoy these crispy fried pizzetas!


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