Tag: Pizzette

Rice Pizzette – Rice Pizzette Recipe – Italian Cuisine

»Rice Pizzette - Misya Rice Pizzette Recipe

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The rice pizzas they are a delicious appetizer and above all gluten free, therefore perfect for all celiac friends. Seen and considered that they have the shape of pizzas (although not really being it, as you will understand from the ingredients and procedure), they are also perfect for a buffet dinner or a party for children. The peculiarity of these rice pizzas it lies right in the base, which is not made of pasta for pizzas, but of rice! Yes, I know it sounds strange, but think of it as small open arancini, if you want;) The nice thing is that yes, here you see them prepared from scratch, but in reality you can also use this recipe to recycle leftovers of rice or risotto … not as bad as recycling idearight?

Boil the rice in salted boiling water, drain it al dente and add saffron and Parmesan.
Stir and let cool, then add the egg too.

Take the rice one handful at a time: create a meatball, mash it in your hands and place it on the baking tray lined with parchment paper, giving it a round shape.
Continue with all the rice.
Fill each pizza with 1 tablespoon of puree (previously seasoned with salt and oil) leaving the edges free, then add a few pieces of mozzarella in the center.

Bake for about 5 minutes in a preheated convection oven at 200 ° C: the rice pizzas are ready.

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Escarole pizzas – Escarole Pizzette Recipe – Italian Cuisine

»Escarole pizzas - Misya Escarole Pizzette Recipe

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Start by preparing the pasta for the pizzas: put the flour in a bowl in a bowl, add the sugar and the yeast in the center and start to melt them with a little 'slightly warm water taken from the total.
Also add salt, oil and remaining water and knead until a smooth and homogeneous dough is obtained.

Cover the bowl with a clean cloth, place it in a sheltered place and let it rise at least until doubled, it will take about 2 hours.

In the meantime, prepare the filling: clean and wash the escarole and let it dry briefly.

Fry the whole garlic with the chopped anchovies and, when these have melted, add the well drained escarole, the desalted capers and the pitted olives (I used the green ones, but some people prefer to use the black ones), adjusted salt and let flavor, evaporating any water released from vegetables. Finally remove the garlic and let it cool.

Take back the leavened dough, deflate it and divide it into 12 which you will spread with your hands on the floured work surface.

Stuff each dough with the stuffed escarole, then fold to half-moon and seal the edges well with the prongs of a fork forming shorts.

Fry the scarlet shorts in warm seed oil, turning them often for a uniform browning. Raise them with a skimmer and allow to cool on a plate covered with absorbent paper

Your small pizzas are ready: serve immediately.

TAGS: Pizzette of escarole How to prepare Pizzette with escarole Pizzette with escarole recipe

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