The combination for this pizzetta is a real winner and lends itself perfectly to a smaller format pizzetta. It’s salty, sweet, has great texture and makes a great change from having a tomato base. I’ve added a thin layer of caramelised onions and I’ve also candied the walnuts with sugar, but you can just simply roast them if you want.
Method
Heat your pizza oven to 400 degrees
Make sure you peel is clean and dry and lightly dust with semolina. Lightly dust each side of your dough with semolina and stretch over your peel. Use your fingers to lightly ‘crimp’ around the edges of your dough to form the crust.
Bake your pizzetta base in the oven until slightly crisped, puffed but remove before it is perfectly cooked.
Spread a thin layer of caramelised onions on your pizzetta, slice your goats cheese and lay a few slices on top of your onions, scatter around the black olives and the chopped walnuts and finish cooking – remove when the cheese is soft and gooey and the crust has coloured and slightly blistered. Drizzle with a little Capezzana olive oil and serve straight away.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
1 x recipe of my ‘Simple pizza-style flatbread’
Small handful of roasted or candied walnuts – chopped
3 x brown onions – sliced and gently cooked until soft, sweet and golden
Small handful of your favourite black olives – cut in half
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Goats cheese, black olive and walnut Pizzetta
The combination for this pizzetta is a real winner and lends itself perfectly to a smaller format pizzetta. It’s salty, sweet, has great texture and makes a great change from having a tomato base. I’ve added a thin layer of caramelised onions and I’ve also candied the walnuts with sugar, but you can just simply roast them if you want.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
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