A pizzetta is just a small pizza
This wonderful topping was inspired by one I came across at a restaurant called Polpo in London.
You can make your own dough – for one pizzetta you would only need a ball the size of your palm…but I cheated and used some fabulous round naan breads from a local deli. They worked a treat.
For each pizzetta you will need:
2 asparagus spears
Several slices of the hard style mozzarella
3 or 4 fine slices of taleggio
3 slices of prosciutto, though you could use serrano ham or speck
Extra virgin olive oil
Preheat your oven to 230c.
Slice each of the asparagus spears on the diagonal into about 5 pieces. pop in boiling water for two minutes then drain and rinse under the cold tap.
Evenly distribute the cheeses on the base until more or less covered. …but leave a ring around the edge as the taleggio melt beautifully and oozes outwards. Scatter the asparagus pieces onto the cheese. Pop into the oven straight onto the rack for 5 to 6 minutes – if using your own dough, put the pizzetta onto a baking sheet or pizza stone pre warmed. It should take about 7 minutes.
When the pizzeta is done, you will see the cheese run…remove from the oven and lay the ham slices on the top. Drizzle with a little olive oil and a good grind of black pepper….and serve! Great with a crisp green salad or radicchio leaves with a light dressing of oil.
The blend of flavours is fabulous and it makes a welcome change to the usual tomato and moz topping.
Experiment too with toppings – another favourite is a pizzetta topped with green olives, mozzarella, basil leaves and anchovies.
This is a very Venetian dish and I have enjoyed several varieties in the beautiful back street bars of Venice known locally as bàcari…and now my reminiscing has made me want to check out flights back to that most magical of cities!
Give this a go…please!