Pizzettes with Gorgonzola, Tomato and Basil
CATEGORIES
INGREDIENTS
- 1 ball (12 ounces) purchased pizza dough
- 5 ounces gorgonzola cheese, crumbled
- 5 ounces cherry tomatoes, quartered
- 1 Tbsp. extra-virgin olive oil
- 1/3 cup fresh basil leaves, torn into pieces
- Salt and freshly ground black pepper
DIRECTIONS
- Preheat the oven to 475°.
- Roll out the pizza dough into 1/4-inch-thick round. Using a 2 1/4- to 2 1/2-inch cookie cutter, cut out 30 dough circles. Arrange the circles on 2 large, heavy baking sheets. Sprinkle the gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes.
- Drizzle the pizzettes with oil, then sprinkle with the basil, salt and pepper.
- Arrange the pizzettes on a platter and serve immediately.
RECIPE BACKSTORY
"Pizzettes" are bite-size pizzas, and you can top them with any of your favorite pizza toppings. This is a bit of a variation on the classic margherita. I find the gorgonzola and sweet cherry tomatoes make a great appetite enhancer. Other combos to try are grated fontina cheese, chopped mushrooms and prosciutto, or coarse sea salt, extra-virgin olive oil and fresh rosemary.