Puttanesca pizzinis

    Puttanesca pizzinis

    14saves
    2hr35min


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    About this recipe: Home-made mini pizzas topped with a rich tomato, chilli, olive, caper and artichoke mixture will spoil you for anything less. Some crumbled Gorgonzola cheese melted over the top makes a change from the usual mozzarella, and gives these pizzinis a fabulous flavour. Serve with a mixed leaf salad for a delightful lunch or snack.

    Ingredients
    Serves: 6 

    • Oregano pizza dough
    • 450 g (1 lb) strong white (bread) flour
    • 1 tsp dried oregano
    • 1 sachet easy-blend dried yeast, about 7 g
    • 250 ml (8 1/2 fl oz) tepid water, or as needed
    • Puttanesca topping
    • 1 tbsp extra virgin olive oil
    • 1 red onion, finely chopped
    • 4 garlic cloves, crushed
    • 500 g (1 lb 2 oz) ripe tomatoes, diced
    • 1 fresh red chilli, seeded and finely chopped
    • 50 g (1¾ oz) stoned black and green olives, roughly chopped
    • 1 tbsp capers
    • 1 can artichoke hearts, about 400 g, drained and quartered
    • 100 g (3½ oz) Gorgonzola cheese, crumbled
    • salt and pepper

    Method
    Prep:1hr45min  ›  Cook:50min  ›  Ready in:2hr35min 

    1. First make the pizza dough. Sift the flour and 1/2 tsp salt into a large mixing bowl, and stir in the oregano and yeast. Make a well in the centre and pour in the water. Gradually work the flour mixture into the water to make a soft dough. If it feels too dry, work in a little more water; if the dough sticks to your hand, add a little more flour.
    2. Turn out the dough onto a lightly floured work surface and knead for about 10 minutes or until smooth and elastic. Return the dough to the bowl, cover it with a damp tea towel or cling film, and leave to rise in a warm place for 1 hour or until doubled in size.
    3. Meanwhile, make the topping. Heat the oil in a medium-sized, heavy-based saucepan and add the onion and garlic. Cook over a low heat for about 10 minutes or until softened, stirring occasionally. Add the tomatoes and chilli, and stir to mix. Cook over a moderate heat for about 25 minutes, stirring occasionally, until very thick.
    4. Remove the pan from the heat. Add the olives and capers, and season with salt and pepper to taste. Leave to cool while shaping the pizza bases.
    5. Turn out the risen dough onto the lightly floured surface and knock it back. Knead it very lightly, then divide into 6 equal portions. Shape each into a ball, then pat or roll out to a neat disc measuring about 12.5 cm (5 in) across. Arrange the discs, spaced slightly apart, on 2 lightly greased baking trays.
    6. Spread the tomato topping evenly over the discs of dough, leaving a 5 mm ( 1/4 in) border clear. Top with the quartered artichokes, then scatter over the Gorgonzola. Leave to rise in a warm place for 15 minutes.
    7. Preheat the oven to 230°C (450°F, gas mark 8). Bake the pizzinis for 15 minutes or until the edges of the crust are golden brown and the cheese has melted. Serve hot.

    Plus points

    The fat content of olives is relatively high compared to other fruit and vegetables. However, the fat is predominantly unsaturated which is believed to be healthier than the saturated form. * Artichoke hearts contain a particular type of dietary fibre, called fructoligosaccarides, which encourages the growth of friendly bacteria in the gut.

    Some more ideas

    To serve as a starter, divide the dough into 8 equal pieces and shape each into a 10 cm (4 in) diameter disc. * These pizzinis are equally delicious served cold, to take on a picnic or to include in a packed lunch. * Replace 50 g (1¾ oz) of the white flour with rye flour or Granary (malted brown bread) flour. * To make an aubergine pizza tart, press out the risen dough in a Swiss roll tin that measures 22 x 30 cm (8½ x 12 in). Spread over the chilli tomato sauce. Instead of the artichokes, use 1 large aubergine, cut into 1 cm (½ in) dice and tossed with 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh thyme or marjoram and seasoning to taste. Scatter over the tomato sauce and top with 100 g (3½ oz) diced mozzarella. Leave to rise for 15 minutes, then bake for 20–25 minutes or until the edges of the crust are golden brown and the topping is bubbling and golden. Cool for 2 minutes, then cut into 6 squares or 12 slices and serve, garnished with fresh basil leaves.

    Each serving provides

    selenium * B1, calcium, copper * A, B6, C, E, folate, niacin, iron, potassium, zinc

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