Magic Pizzettes Philadelphia

The sauce is an essential element in preparing pizzette, and choosing the right variant can make the difference between an ordinary dish and a memorable one. If you opt for the first sauce variant, you need tomato juice or tomato paste, which you will mix with fresh basil, a pinch of sugar to balance the acidity of the tomatoes, and a little pepper, adjusting the quantities to taste. This combination will provide the pizzette with a flavorful base, full of freshness.

For the second sauce variant, start by heating oil in a pan. Add cherry tomatoes along with the broth, and let them simmer for a few minutes. In the meantime, gently crush the tomatoes with the back of a spoon to release their natural juice and flavors. Season this sauce with fresh basil, oregano, paprika, and crushed garlic, according to personal preferences. Finally, don’t forget to adjust the taste with salt and pepper, then let the sauce cool to blend all the flavors.

For the dough, start by sifting the flour into a large bowl, adding Philadelphia cheese, soft butter, and a pinch of salt. Mix the ingredients well, then quickly knead a dough that does not stick to your hands. It is important to work quickly to maintain the light and airy texture of the dough. Once you have obtained a homogeneous dough, roll it out on a lightly floured work surface. You can opt for a thickness of about 4 mm if you want pizzette with a crispier crust or 6 mm for a slightly softer crust.

After rolling out the dough, use a glass with a diameter of 6-8 cm to cut out circles. Place the dough circles on a baking tray lined with parchment paper. Place the tray in the preheated oven at 200 degrees Celsius for about 7-9 minutes, until the dough is lightly golden. When ready, remove the tray from the oven and brush each pizzetta with the prepared sauce. Then, add thin slices of salami, kaiser, or ham, sticks of smoked cheese or mozzarella, and a few cubes of red bell pepper for a touch of freshness and color.

Return the tray to the oven and bake for another 15-20 minutes at 180 degrees Celsius, or until the cheese is melted and has a light golden crust. It is essential to serve the pizzette immediately after removing them from the oven, while they are warm and with melted cheese, to enjoy the maximum flavor and texture. These little delights are perfect for any occasion, whether it's a party, a family dinner, or simply a culinary treat.

 Ingredients: Sauce: a/ 400 ml of tomato juice, thicker / 5-6 tablespoons of tomato paste + basil, sugar, pepper, to taste or b/ 1 tablespoon of olive oil + 1 jar (400 ml) of cherry tomatoes in tomato juice / 5 tablespoons of tomato paste, 6 cloves of garlic (crushed), oregano, basil, 1 teaspoon of hot paprika, sugar Dough for about 20 pieces with a diameter of 6 cm: -200 g flour -200 g Philadelphia cheese -40 g butter, soft -1 pinch of salt Others: -salami / kaiser / ham (to taste), sliced thinly -smoked cheese / mozzarella, cut into sticks -red bell pepper, cut into sticks

 Tags:  cheese garlic tomatoes broth unt pepper flour oil cheese sugar olives