directions
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1
Preheat oven to 350F
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2
Prepare pizza dough as described in recipe
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3
Divide dough into four por- tions and shape each to form a 6-inch round
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4
Place rounds on lightly greased baking trays and set aside. Place ricotta cheese and pesto in a bowl and mix to combine
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5
Spread pesto mixture over dough and bake for 10 minutes. Meanwhile, heat oil in a frying pan over a medium heat
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6
Add scallions, mushrooms and sugar and cook, stirring, for 4 minutes or until veg- etables are soft
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7
Remove pizzettes from oven and spread on scallion mixture then top with pepper- oni, tomatoes and basil
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8
Sprinkle with cheese and bake for another 20-25 minutes or until crusts are crisp.
Pizzette Basil
ingredients
- 1 batch Simple Pizza Crust (page 119)
- 1/2 pound ricotta cheese
- 2 teaspoons olive oil
- 1/3 cup Classic Basil Pesto (page 117)
- 6 scallions, diced
- 1/2 cup small mushrooms, sliced
- 2 teaspoons brown sugar
- 3-1/2 ounces sliced pepperoni
- 1 cup cherry tomatoes, quartered
- 1 tablespoon chopped fresh basil
- 1/4 pound mozzarella cheese, grated