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Pesto Ricotta Pizza Bites



Pesto ricotta pizza bites

You will adore these small pizza bites which makes ideal appetizer for a buffet or great afternoon snack. In this recipe we used combination of plain and corn flours to get rich taste of the dough. These pizza biters are topped with ricotta cheese, pesto sauce and sliced pancetta. 

The little pizza bites are even good at room temperature, but you can keep them on a warming tray if you'd like to keep the cheese soft and melted.

Pesto ricotta pizza bites

How to make pesto ricotta pizza bites

For making the dough combine plain and corn flours, salt, sugar and dry yeast in a medium bowl. Make a well in the centre and pour in the water, stir with wooden spoon and form a soft dough. Knead the dough for a few minutes, shape into a ball and set aside in a warm place to rise (around 30 - 40 minutes). Roll the dough gently using a rolling pin, cut small rounds and place them on a baking tray lined with baking paper. Brush the top of each piece with olive oil, spread some ricotta and basil pesto. Finish with a few pieces of sliced pancetta. Bake in the oven for about 10 - 12 minutes or until dough is crisp and golden.

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Pesto ricotta pizza bites

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Pesto ricotta pizza bites

Pesto Ricotta Pizza Bites
Recipe

MAKES: 20
COOKS IN: 30 minutes plus rising time
DIFFICULTY: Moderate

Ingredients

FOR THE DOUGH

  • 100 g plain flour
  • 100 g corn flour
  • 1 teaspoon dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 130 - 150 ml warm water

FOR THE TOPPING

  • 100 g fresh ricotta
  • 3 tablespoons basil pesto
  • 50 g sliced pancetta

Instructions

  1. Combine the flours, salt, sugar and dry yeast in a medium bowl and then make a well in the centre of the mixture.

  2. Pour in the lukewarm water, stir then use your hands to bring the mixture together to form a soft dough. You may need more or less water depending on the flours.

  3. Knead the dough on a lightly floured surface for about 2 - 3 minutes - until the dough feels smooth. Shape into a ball, place in a bowl, cover and set aside in a warm place until doubled in size (around 30 - 40 minutes).

  4. Take the dough and using a rolling pin roll gently it on a lightly floured surface. Cut in rounds using a small glass and place them onto a baking tray covered with baking paper.

  5. Brush the top of each piece with olive oil, spread some ricotta cheese and basil pesto. Finish with a few pieces of slided pancetta. Bake in the oven preheated to 175°C  for about 10 - 12 minutes or until dough is crisp and golden. Serve immediately!



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