Cook Time 1 hour 30 minutes plus resting time
Serves 2
Ingredients
1 punnet of grape tomatoes, plus extra to garnish
½ clove garlic, minced
Splash of red wine vinegar
Extra virgin olive oil, to drizzle
Salt and pepper, to taste
Dough
7g instant yeast
320g strong bread flour
1 tbsp caster sugar
200ml lukewarm water
1 tbsp extra virgin olive oil, plus extra for drizzling
1 tsp salt flakes
To Serve
1 burrata, torn
A few sprigs of basil, torn to garnish
Method
To make the pizzetta dough, mix the yeast, a pinch of flour, sugar, and 4 tbsp lukewarm water in a small bowl. Allow to stand for 15–30 minutes to activate the yeast. It is ready when it becomes foamy.
In the bowl of a mixer, combine the remaining lukewarm water, oil, a pinch of salt, and remaining flour, and mix with the dough hook until just combined. Add the yeast mixture and knead for 1–2 minutes, or until the mixture comes together into a sticky dough.
Divide the dough into 2 x 20cm round, well-oiled tart tins. Evenly spread into the tins, then cover with a tea towel and rest in a warm spot for 1 hour, or until doubled in size.
Preheat the oven to 220°C.
Now use your fingers to make indentations on the surface of the dough. Drizzle with more oil and sprinkle over a good pinch of salt. Bake the pizzettas for 20–25 minutes until golden and crispy on the bottom.
Place the tomatoes, garlic, red wine vinegar, olive oil, and salt and pepper into a bowl and gently combine. Let stand so the flavours can mingle while the bread is baking.
Cool the pizzetta bases slightly before topping with tomatoes, basil and burrata.
