Pizzettas with Olive Tapenade and Pecorino Cheese

Pizzettas with Olive Tapenade and Pecorino Cheese Recipe - Authentic Italian Cuisine

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Pizzettas with Olive Tapenade and Pecorino Cheese are a delicious and savory appetizer that is perfect for any occasion. These mini pizzas are packed with flavor and are sure to impress your guests.

History

Pizzettas are a variation of traditional pizza that originated in Italy. The addition of olive tapenade and pecorino cheese gives these mini pizzas a unique and gourmet twist.

Ingredients

3 cloves of garlic, minced
1 jar of olive tapenade (10 to 12 oz (340 g))
12 oz (340 g) of store-bought pizza dough or 2 dough rounds
olive oil, for drizzling
2 tbsp of fresh thyme leaves
salt and pepper
0.25 lb (113 g) of pecorino cheese, thinly sliced

How to prepare

Preheat the oven to 375°F (191°C).
Stir the garlic into the tapenade.
Cut the dough rounds into 4 pieces (1.5 oz (43 g) pieces) and roll them out to a thickness of 0.13 inch (if possible, use a pasta machine to achieve the desired thickness).
Cover the top of the rolled out dough with olive paste and garlic mixture.
Drizzle each pizzetta with olive oil.
Sprinkle thyme, salt, and pepper on top.
Place the pecorino on top of the pizzetta.
Lay the pizzettas onto a lightly floured baking sheet.
Bake them for 15 minutes or until they turn light brown and have a cracker-like thinness and texture.
Let them cool for about 10 minutes, and serve.

Variations

Add sliced cherry tomatoes or roasted red peppers for extra flavor.
Use different types of cheese such as mozzarella or goat cheese.
Experiment with different herbs such as basil or oregano.

Cooking Tips & Tricks

Make sure to roll out the dough thinly to achieve a crispy crust.

- Use a pasta machine if possible to ensure even thickness.

- Be generous with the olive tapenade for maximum flavor.

- Let the pizzettas cool slightly before serving to allow the flavors to meld together.

Serving Suggestions

Serve these Pizzettas with a side salad or as part of a larger spread of appetizers.

Cooking Techniques

Preheat the oven to ensure even cooking.

- Roll out the dough thinly for a crispy crust.

- Bake the pizzettas until they are golden brown and crispy.

Ingredient Substitutions

Use store-bought olive tapenade or make your own.

- Substitute pecorino cheese with Parmesan or another hard cheese.

- Use homemade or store-bought pizza dough.

Make Ahead Tips

You can prepare the olive tapenade and roll out the dough ahead of time. Assemble the pizzettas just before baking for best results.

Presentation Ideas

Serve the Pizzettas on a wooden board or platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair these Pizzettas with a glass of red wine or a light salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Pizzettas in an airtight container in the refrigerator. Reheat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

Each serving of Pizzettas with Olive Tapenade and Pecorino Cheese contains approximately 250 calories.

Carbohydrates

Each serving of Pizzettas with Olive Tapenade and Pecorino Cheese contains approximately 25 grams of carbohydrates.

Fats

Each serving of Pizzettas with Olive Tapenade and Pecorino Cheese contains approximately 10 grams of fat.

Proteins

Each serving of Pizzettas with Olive Tapenade and Pecorino Cheese contains approximately 8 grams of protein.

Vitamins and minerals

Pizzettas with Olive Tapenade and Pecorino Cheese are a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains gluten and dairy.

Summary

Pizzettas with Olive Tapenade and Pecorino Cheese are a balanced dish that provides a good mix of carbohydrates, fats, and proteins.

Summary

Pizzettas with Olive Tapenade and Pecorino Cheese are a delicious and easy appetizer that is perfect for entertaining. With a crispy crust, savory olive tapenade, and tangy pecorino cheese, these mini pizzas are sure to be a hit at your next gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my friend Maria in her cozy little cottage by the sea. Maria was an excellent cook, and she always had the most delicious dishes prepared for me whenever I visited.

On that particular day, Maria invited me into her kitchen to help her prepare a special appetizer for a small gathering she was hosting later that evening. She called it "Pizzettas with Olive Tapenade and Pecorino Cheese," and I was intrigued by the name alone. I had never heard of such a dish before, and I was eager to learn how to make it.

Maria started by showing me how to make the olive tapenade. She took a handful of pitted black olives and chopped them finely with garlic, capers, and anchovies. She then mixed in some olive oil, lemon juice, and a pinch of red pepper flakes to give it a nice kick. The aroma wafting from the bowl was intoxicating, and I couldn't wait to taste it.

Next, Maria showed me how to make the pizzetta dough. She combined flour, yeast, salt, and water in a bowl and kneaded it until it formed a soft, elastic dough. She let it rest for a while, and then divided it into small balls which we rolled out into thin rounds. We topped each round with a spoonful of the olive tapenade and a generous sprinkling of grated Pecorino cheese before baking them in the oven until they were golden brown and crispy.

As we sat down to enjoy our creation, Maria poured us each a glass of chilled white wine and we toasted to good food, good friends, and good memories. The pizzettas were absolutely delicious – the salty tang of the olives, the sharp bite of the Pecorino cheese, and the crispy, chewy texture of the dough all melded together perfectly. I couldn't believe something so simple could be so flavorful.

After that day, I couldn't stop thinking about the pizzettas. I made them for my family, for my friends, for any occasion that called for a tasty appetizer. I experimented with different variations, adding sun-dried tomatoes, artichoke hearts, and even prosciutto. But no matter how I tweaked the recipe, the original version with the olive tapenade and Pecorino cheese remained my favorite.

Over the years, I shared the recipe with anyone who asked, passing it on to my children, my grandchildren, and even to strangers who complimented me on my cooking. I told them the story of how I learned to make the pizzettas from my dear friend Maria, and how that day had sparked a passion for cooking in me that had only grown stronger with time.

Now, whenever I make pizzettas with olive tapenade and Pecorino cheese, I think of Maria and our special day together in her kitchen by the sea. I remember the laughter, the camaraderie, and the joy of creating something delicious from simple ingredients. And I am grateful for the recipe that has brought so much happiness and flavor into my life.