- tomato sauce
- black olives
- cherry tomatoes
- dry tomato
- garam masala
- cumin seeds
- salt and pepper
- I put yeast into warm water and add a pinch of flour, salt, and sugar, cover and let grow.
- I sift flour into a bowl, pour the prepared yeast into the middle and start kneading. While kneading, I slowly add warm water and make a dough.
- Tip: it is easier to use a little more water and later add flour, rather than adding too much flour. The dough has to be soft and elastic.
- I peel the potato and slice it thinly to 2-3 mm. I boil the slices in slightly salted water for 1 minute. I take the slices out of the water and put them on a paper towel to absorb the residual water.
- I blend carrots and put it into the tomato sauce. I cook it in a pan, dry basil and oregano, and cook while constantly mixing, to reduce the water and make a thick tomato sauce. I season with salt and pepper.
- I separate the dough into 4 pieces and make balls. I roll them out on a floured counter to a 5 mm thick circles. I cover them with a cloth and let them rise for 15-20 minutes.
- I cover the dough with tomato sauce with a spoon. I top it with potato slices and a few drops of olive oil. I add a variety of olives, capers, asparagus, dried tomatoes or other ingredients by choice.
- I season the pizzettas with black pepper, garam masala, cumin seeds or other spices that attract me in the moment.
- I bake the little pizzas in the oven at 220 C degrees / 400 F for 20 minutes.
I call these beautiful pizzettas ‘pizzellettas’ – belle pizzettas 🙂