pizzetta

I want to try to cook something new every weekend as my mother cooks during the week… and there I want to play around with dough ball and make the famous spinach and egg pizzette!! It taste so good when the egg is warm but runny…

Pizza dough
**Make half a portion if you just got to serve two person with sides
500g strong white flour
300ml tepid water
15g salt (2 teaspoons)
7g fast action dried yeast (or 15g if you can get your hands on fresh)
Once mixed into a ball, you knead the dough for about 10 minutes on a floured surface, stretching the dough using the palm of your hand to push out and roll it back into the centre. Continue until you get a bouncy dough ball.
Once kneaded, you can place your dough in a bowl covered with cling film and leave it in somewhere warm to raise. I normally heat the microwave up with a mug of water for a mintue, after place the dough in bowl and the mug into the microwave and leave it there, until its double in size.

Divide the dough into 12 pieces and roll it out approx 20 cm disk and then add whatever toppings you want. And bake for 6-7 mins in gas mark 9 or 350C depending on the ingredients you used.

Reference
http://daily-norm.com/2013/01/14/pizzetta-by-polpo/
http://smittenkitchen.com/blog/2013/11/spinach-and-egg-pizzettes/