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 Pub date
2008-01-08

California-Style Grilled Pizzetta

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Ingredient

Weight

Measure

Dough: - -
Warm water - 1 1/2 qts.
Active dry yeast 1/2 oz. 4 tsp.
Granulated sugar - 1 tsp.
Olive oil - 3/4 cup
Salt - 1 tsp.
Unbleached all purpose flour 4 lbs. 1 gallon
Topping: - -
Roasted red bell peppers, sliced into 2-inch strips - 3 qts.
Fresh mozzarella cheese, chopped 3 lbs. 2 qts.
California Ripe Olives, halved - 2 qts.
Arugula, thinly sliced into ribbons - 1 1/2 qts.

Directions:
In a large mixing bowl, whisk together water, yeast, sugar and 1 cup of flour until evenly combined. Set aside in a warm environment for 10-15 minutes until mixture begins to look bubbly on top. Mix in 1/2 cup of olive oil and salt, then knead in flour 1 cup at a time. Cover bowl, and allow dough to rise in a warm spot for 1 hour. After dough has risen, punch down and transfer to a lightly floured surface. Divide into 24 (4 1/2 oz.) pieces and shape into balls. Allow to rest for 10-15 minutes, then, using a rolling pin, flatten each ball into a thin 7-inch disc. Preheat grill on high heat. Brush each disc with remaining olive oil, then slide onto grill (oil side down). Cook for 3-4 minutes over high heat, then transfer to a clean cutting board or plate with the cooked side facing up. Top each pizzetta crust with 1/2 cup of roasted peppers, 2 ounces of mozzarella and 1/3 cup of California Ripe Olives. Slide onto grill, cover and cook over medium-high heat for 4 minutes until dough is crisp and cheese is melted. Remove to a clean cutting board, sprinkle with arugula and cut into quarters. Yield: 24 (7 oz. servings). Nutritional Analysis Per Serving: Calories 565, Fat 23 g, Cholesterol 20mg, Sodium 916mg, Carbohydrate 69g, Protein 22g, Calories from fat 36%.



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