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
Three Sisters Pizza! We’ve been growing a three sisters garden together as a family this year and now it’s harvest time. The concept is inspired by a native American gardening method whereby the sweetcorn grows up as a natural trellis for the climbing beans whilst the squash and pumpkin prevent weeds and keeps the ground [...]
Black Garlic and Mozzarella Pizza! Black garlic pizza- this umami powerhouse of a pizza has a balsamic sweet undertone. The creamy Laverstoke mozzarella combined with fresh thyme is Provençal magic. Finish with a drizzle of chilli honey for a satisfying tastebud-tingling twist. Method Prepare your pizza dough and shape. Then place on a lightly [...]
Simple Pizza-style Flatbread! This flatbread recipe is simple to make and the dough is really easy to handle and shape. There is a couple of stages in the method but once made it lasts perfectly in the fridge for 2 days. The evening before you want to make your dough, mix the ingredients for the [...]
AVPN, the Associazione Verace Pizza Napoletana, is the international standard of the true Neapolitan pizza. It takes its place alongside authentication certificates created in the mid-90s for fine wine, olive oil, cheese and traditional goodies. These stamps of approval help discerning foodies pick out the products that follow strict guidelines, celebrate traditional methods and are [...]
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:
Related Posts
Three Sisters Pizza
Black Garlic and Mozzarella Pizza
Simple Pizza-style Flatbread
Why is AVPN so important in pizza cooking?