Tapas

Bread Basket

Italian Pizzettas by Lynette Rohrer Shirk

This recipe is enough for two pizzettas, each serving three as a component in a tapas selection.

½ package yeast

3 tablespoons warm water

¼ teaspoon sugar

1¼ cups flour, plus more for kneading

1 tablespoon olive oil

¼ cup cool water

¾ teaspoon salt

1 tablespoon cornmeal

½ cup tomato sauce

1 tablespoon chopped garlic

2 cups mozzarella cheese, diced

1 teaspoon fresh oregano, chopped

Combine yeast with the warm water, sugar, and ¼ cup flour. Let sit 10 minutes. Add olive oil, cool water, salt, and ½ cup flour and combine with a wooden spoon. Add remaining flour and mix to form dough.
Knead dough on a floured board for 5 minutes, adding flour as needed to prevent sticking.
Let dough rise covered in an oiled bowl for 1 hour in a warm place. Punch down dough and divide in half. Roll the halves into balls and let rise, covered, for 1 hour.
Preheat oven to 475°F. Roll or stretch the dough into 6-inch circles on a lightly floured surface. Place the circles onto a cornmeal-dusted baking sheet.
Spread the tomato sauce over the surface of the dough using a ladle or spoon. Leave a 1-inch border. Dot the tomato sauce with chopped garlic, then scatter the cheese evenly over it. Bake for about 15 minutes, sprinkle oregano on top, cut into wedges, and serve.