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Pizzette

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Ingredients:
- 3 2/3 cups bread flour
- Two ¼ oz (7g) envelopes instant yeast
- ½ tsp salt
- 1½ cups tepid water
- 2 tbsp olive oil, plus more for the bowl
- 3 tbsp pesto, homemade or store-bought
- 3 tbsp sun-dried tomato paste
- 2 oz (60g) sliced salami or pepperoni, cut into strips
- 6 pitted Kalamata olives, halved
- 2 oz (60g) mozzarella, cut into small slices
- ½ cup packed, coarsely chopped arugula leaves
- 2 tbsp pine nuts
- Extra virgin olive oil, to drizzle
- 3 in (7.5cm) plain pastry cutter
Directions:
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Nutrition Facts | |
---|---|
Amount Per Serving | |
Calories 122kcal (6%) | |
Total Fat 5g (7%) | |
Saturated Fat 1g (5%) | |
Cholesterol 5mg (2%) | |
Total Carbohydrate 16g | |
Dietary Fiber 1g | |
Sugars 0g | |
Protein 4g | |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
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