Name: Fresh tomato pizzettas
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 350 grams mixed ripe tomatoes (see tips), halved or quartered; 250 grams buffalo mozzarella (see tips), torn; 2 tablespoons extra virgin olive oil; 1 clove garlic, chopped finely; ¼ cup small basil leaves; ¼ cup (20g) shaved vegetarian parmesan-style cheese; Pizza dough; 3 cups (450g) '00' flour, bread flour or plain flour; 2 teaspoons (7g) dried yeast; 2 teaspoons caster sugar; 2 teaspoons fine table salt; 2 tablespoons extra virgin olive oil; 1 cup (250ml) warm water, approximately; Salsa verde; ¾ cup flat-leaf parsley leaves; ½ cup mint leaves; 1 small clove garlic, crushed; 1 teaspoon dijon mustard; 2 tablespoons red wine vinegar; ⅓ cup (80ml) extra virgin olive oil

Pizza doesn’t have to be all heavy toppings and gooey cheese (though we do love a good cheesy pizza, too) Topped with fresh tomatoes, a vibrant salsa verde and buffalo mozzarella, this homemade pizzettas are light and fresh and perfect for spring evenings.

Looking for more pizza recipes?

Ingredients

350 grams mixed ripe tomatoes (see tips), halved or quartered

250 grams buffalo mozzarella (see tips), torn

2 tablespoons extra virgin olive oil

1 clove garlic, chopped finely

¼ cup small basil leaves

¼ cup (20g) shaved vegetarian parmesan-style cheese

Pizza dough

3 cups (450g) '00' flour, bread flour or plain flour

2 teaspoons (7g) dried yeast

2 teaspoons caster sugar

2 teaspoons fine table salt

2 tablespoons extra virgin olive oil

1 cup (250ml) warm water, approximately

Salsa verde

¾ cup flat-leaf parsley leaves

½ cup mint leaves

1 small clove garlic, crushed

1 teaspoon dijon mustard

2 tablespoons red wine vinegar

⅓ cup (80ml) extra virgin olive oil

Method

1.Make pizza dough. Combine flour, yeast, sugar and salt in a medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place for 1 hour or until dough doubles in size. Turn dough onto a floured surface; knead until smooth.

2.Preheat oven to 240°C/475°F. Oil three oven trays; place in heated oven.

3.Make salsa verde. Blend or process herbs, garlic, mustard and vinegar to form a coarse paste. Transfer to a small bowl; stir in oil to combine. (Makes ⅔ cup.)

4.Divide dough into six portions; roll each portion on a floured surface into rough rounds. Place bases on hot trays; spread 1 tablespoon of the salsa verde on each base. Bake for 15 minutes or until bases are golden and crisp.

5.Place tomatoes and mozzarella on bases; drizzle with oil. Top with garlic, basil and parmesan; season with pepper. Spoon remaining salsa verde over pizzettas.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook