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Pizzettes

Pizzettes

The short bake time in this recipe isn’t a typo—these cookies should be moist and fudgy in the center, almost like a brownie.

Ingredients

Cookies

  • 1½ cups all-purpose flour
  • 4 ounces bittersweet chocolate chips
  • 4 ounces roasted, unsalted almonds, finely chopped (about ¾ cup)
  • ¼ cup unsweetened cocoa powder
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest

Glaze and Assembly

  • 4 ounces bittersweet chocolate chips or chopped chocolate
  • 1 tablespoon unsalted butter
  • Colored sanding sugar or sprinkles (for serving)

Recipe Preparation

Cookies

  • Preheat oven to 375°. Mix flour, chocolate chips, almonds, and baking powder in a medium bowl.

  • Whisk coffee and cocoa powder in a large bowl until smooth. Add cinnamon, cloves, nutmeg, and salt and whisk until smooth. Whisk in egg, egg yolk, granulated sugar, oil, and zests.

  • Stir in dry ingredients with a large spoon until just combined; do not overwork dough.

  • Turn dough out onto a work surface. Divide in half, then roll each half into a 1½"-wide log. Flatten to 2" wide. Slice on a bias into 1"-wide cookies. Transfer to parchment-lined rimmed baking sheets, spacing at least 1" apart. Bake cookies until firm around the edges but still soft in the middle, 8–10 minutes. Let cool.

  • Do Ahead: Cookies can be made 2 months ahead; store airtight and freeze.

Glaze and Assembly

  • Melt chocolate and butter in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth (you can also do this in the microwave). Whisk in powdered sugar and 5 Tbsp. boiling water until smooth.

  • Dip tops of cookies into glaze and top with colored sanding sugar or sprinkles. Let cool until glaze is firm, about 2 hours.

Reviews SectionThis recipe has a few issues going on for sure:1) Cut cloves down to 1/2 or even 1/4 tsp2) Melt the chocolate into the hot coffee - not dry into flour3)increase flour by 1/2 cup - although I'm not 100% on this. The "dough" is a sticky mess for sure. I did see one other review that mentioned perhaps chilling the dough for a bit. That may work too.AnonymousKnoxville, TN12/18/19i'm happy with how these turned out! they tasted very similar to cookies my mom made for the holidays when i was a kid! yes, the dough is kinda sticky, but once i floured my hands and work surface, i had minimal trouble with it. i was extremely happy with the balance of flavors! the glaze was far too sweet to eat on its own, but it was perfect on the cookies--really balanced flavorsCookies seemed easy and pretty. However, the dough was very very sticky, with the additional issues of the chocolate chips, so there was no “rolling into logs” or “slicing” to make nice neat cookies. Maybe the dough should have been chilled? And the chocolate chips chopped coarsely? But nothing in directions about either chilling or chopping the chocolate.Also the CLOVES were overwhelming, like you couldn’t taste any of the other flavors, just cloves.I won’t make these again.ellentamWesterville, Ohio 12/23/18My daughter is also allergic to nuts, and I"m wondering if I can replace them with pumpkin seeds or sunflower seeds?My husband is allergic to almonds. Which other nut could I replace them with without compromising the recipe?BiancakLos Angeles12/09/17

Herb and Onion Pizzettes

In a large bowl, combine 1/4 cup of the flour with the yeast and 1/4 cup of the water. Let stand in a warm place until foamy, about 30 minutes. Stir in 2 1/4 cups of the flour, the remaining 3/4 cup of water and 1 teaspoon of salt to form a soft dough. Scrape the dough onto a lightly floured work surface and knead until silky and elastic, about 5 minutes add just enough flour to keep the dough from sticking. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in bulk, about 1 hour.

Punch down the dough, cover and let rise for 30 minutes longer. Turn the dough out onto the work surface and divide it into 16 pieces. Let the dough pieces rest for 10 minutes before shaping them into rounds.

Meanwhile, set a pizza stone on a rack in the bottom third of the oven. Preheat the oven to 500°.

Roll out or stretch 4 pieces of dough into 5-inch rounds. Set the rounds on a lightly floured pizza peel or baking sheet and brush with a little of the oil. Scatter some of the onion, parsley, rosemary and thyme on top and season with salt and pepper. Slide as many pizzettes as will fit onto the pizza stone in the oven and bake for about 7 minutes, or until golden and crisp. Cut the pizzettes into wedges and serve hot. Continue making the pizzettes in batches with the remaining ingredients.


  • 1 pound prepared whole-wheat pizza dough, at room temperature
  • 12 ounces thin asparagus, trimmed and cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt plus 1/8 teaspoon, divided
  • 1 cup shredded smoked mozzarella cheese
  • ⅓ cup thinly sliced scallions
  • 2 tablespoons chopped toasted walnuts
  • Handful of fresh mint leaves, torn
  • Zest of 1 orange

Position racks in upper and lower thirds of oven preheat to 500 degrees F. Line a large baking sheet with parchment paper.

Divide dough into 6 portions stretch each piece into a 7-by-3-inch oval. Arrange on the prepared baking sheet. Toss asparagus with oil on a second baking sheet sprinkle with 1/4 teaspoon salt. Bake the dough on the top rack and the asparagus on the bottom rack for 3 minutes.

Press the dough with the back of a spatula, if necessary, to flatten slightly. Sprinkle cheese over the top. Scatter the asparagus and scallions over the cheese.

Bake the pizzettes on the top rack until the cheese is melted and the crust edges are golden, 8 to 10 minutes. Sprinkle with the remaining 1/8 teaspoon salt, walnuts, mint and orange zest.


These French Pizzettes Bring Paris to You

Entertaining and travel might be off the table for the moment, but that doesn’t mean you can’t experience a taste of each from the comfort of your home. Cookbooks naturally transport readers around the globe, thanks to stunning photographs and worldly recipes, so for those who are eager to ship themselves straight to Paris, you’ll want to get your hands on Camille Fourmont’s “ La Buvette: Recipes & Wine Notes from Paris ,” written in tandem with recipe developer Kate Leahy .

La Buvette: Recipes and Wine Notes from Paris, $19.32 on Amazon

As the one-woman troop behind the Paris natural wine bar La Buvette , Camille attaches the French wine, culture, and food sprung from her bar straight into her cookbook-cum-notebook. She provides an intimate look into the operation of her cult-beloved wine bar, from her process of selecting wine labels to how all the cooking gets done in the teeny kitchen. Fifty recipes are scattered throughout, too, designed as grazing platters rather than full-fledged dishes (Camille runs a wine bar, after all, and food is thus developed as a way to accent what you’re sipping). With a glass of your own favorite wine in hand, you’ll tuck into Camille’s famed giant beans daubed with citrus zest, bright tomato and berry salads, and red-wine poached pears.

So even though airline tickets have been canceled and parties have merely been limited to the members of your household, there are still plenty of creative ways to entertain. Grab this book, pick out a few of your favorite bottles of wine, and then test out Camille’s recipe for pizzettes in three styles. The mini pizzas are small enough that you can easily toss back three but won’t overwhelm your appetite if you’re planning on eating dinner later (although we certainly respect a wine-and-pizzette-for-dinner kind of evening).

PentaBeauty Pizza Stone, $46.99 on Amazon

This pizzette dough comes together with standard ingredients—yeast, water, honey, flour, and salt—before it’s rolled into small, plump discs and slipped into the oven. Camille offers three toppings (lemon, ricotta cheese, and black olive with anchovies), but really the dough can serve as a vehicle for your preferred pizza toppings (or, more likely, whatever’s in the fridge). What’s necessary, though, is the uncorking of a bottle of wine, enjoyed in the backyard, which is as close as you can get to the outdoor cafés of Paris. It might feel and taste a little different, but these days it comes pretty darn close.

Reprinted from La Buvette. Copyright © 2020 by CAMILLE FOURMONT AND KATE LEAHY. Photographs copyright © 2020 by Marcus Nilsson. Published by Ten Speed Press, an imprint of Random House.

Pizzettes in Three Styles Recipe

Notes: If your oven can get as hot as 550°F, you can bake the pizzettes at that temperature for a crispier finish. Monitor the pan as it bakes so the parchment paper doesn’t burn. If you are buying ricotta made in small batches and packed in baskets, it may not need to be drained as much as regular ricotta sold in plastic tubs.


Pizzette Dough

Basic pizza dough is your best bet. I&rsquom making homemade pizza dough from scratch in about 3-4 hours while prepping mains and baking the dessert

Of course, you can short cut and use a store bought. You can even use pizza dough you have in the freezer! Just make sure you defrost it naturally before use.

Another trick with pizzette is that you can use puff pastry dough instead of pizza dough. Your pizzette will be puffy and crunchy and you don&rsquot even need to think about kneading, unless you&rsquore making homemade puff pastry.

With ingredients listed in this recipe you&rsquoll get about 25-30 pizzette 3 inches in diameter.

Consider each guest would eat at least 3-4, so this quantity will be enough for a party of 8.

Well, of course, consider other things as your guests&rsquo appetite and what else you are making alongside.

So if you are expecting a bigger crowd make a double portion.


Related Video

Wow, I feel gyped that I didn't get to read the review from the Texas dude! Oh, well, I'm going to make them anyway for an upcoming Labor Day get-together. They sound very tasty! (so, did his review get pulled, or. )

i thought these were ok, but my guests were crazy about them! they are super easy and very cute. i'll make them again just based on how popular they were!

Delicious! I made this as two 10-inch pizzas, using a different crust recipe (Michael Schwartz's), and it was wonderful. Creamy cheese, salty prosciutto, fresh tasty basil. It was good microwaved for lunch the next day, too!

so amazing. put everthing on before cooking. made several hours ahead of time and then just popped in the oven.

Definitely a winner. I agree with Dallas, TX, that the make-ahead option is the best part! Served before Easter dinner and they want fast fast fast! Four people scarfed them all up (so you might want to double the recipe for 6). Iɽ never used rolled pizza dough before. What else can we do with it?

Recipe - Pretty good for quick. But Beaumont, Texas, takes the cake, along with the fools that didn't get it - Best spoof I've seen in a while. Thanks!

Received rave reviews on this appetizer. and they went fast. The flavors were all great and I think this recipe could be used so many different ways.

Beaumont, Texas is absolutely pulling your leg. Some of you guys really need to loosen up. This recipe was good with puff pastry also really, who's not going to snap up a bite with basil and cheese and prosciutto?

SO funny! I can't believe folks can't take a step back and laugh. Guess they just don't understand Texas humor. Or don't have a sense of humor. So sad. If the Texan were to seriously write up a Texas version of this recipe, I'm sure it would consist of something like: chipotle barbecue sauce, brisket, grilled onions and maybe a little goat cheese. The recipe itself, though, is fantastic as is. I left the prosciutto out since I'm vegetarian and added some kalamata olives to replace the saltiness. Yum! Lighten up people! :)

This pizza is so good! I used frozen basil (it's January) from our garden and the flavor was exceptional. Also it is a pretty pizza. My kids liked it and my husband and I loved it. The best part was that my budget grocery store carries all the ingredients..

I made this for a party. Quick and easy preparation and the guests like it very much!

I agree with an earlier poster and substituted slices of baguette (drizzled with extra virgin olive oil and baked just until crispy) for the pizza dough. However, thats strictly based on personal preference as Im not a huge pizza dough kind-of-guy. Hey Beaumont - funny stuff. The city folks took you a little too seriously. I tried your Texas-version of this recipe and fed it to my wife, 2nd cousin, best man's sister, and good friend's ex-wife and she really enjoyed it!

Ok! I too have never written a review. But this was too good! Texas is so funny! But really I can enjoy the refined taste of the recipe while still appreciating all the past gourmet contributions that got food to where it is now! I'm a caterer and needed something new for a cocktail party and this was amazing! I will make the Texas version for my kids friends :)

I'm going to take a novel approach and actually review this recipe. These pizettes are excellent. The prep ahead of time is a time saver. I used a slice of Roma tomato instead of the cherry tomatoes, then topped with a blend of grated parmesan, asiago, and romano cheeses. These do go fast and next time I will double the recipe. BTW--a note to you arrogant, inane reviewers I appreciate your decision to stay out of my state!!

I plan to make this for a graduationp party so Iread the reviews for any hints/tips. After reading the review from the 'texan', it only solidifies my decision to NEVER move to Texas. If he chooses to trash talk what most of us feel is a great culinary inspiration, then he should go back to his trailer trash recipes and stop wasting space here. And by the way, have you ever read what's in Velveeta??

Followed this recipe pretty closely for our recent Easter gathering although I left the prosciutto off a few pizzettes for the vegetarian in the group. These were hit and were the first appetizer to go. I wish I had made two batches as we could have used a bit more for 8 adults, but lesson learned. Definitely recommend this!

I tried the Texan chef's version with a couple of substitutions, i.e., Cheez Whiz for the Velveeta and Scrapple for the Spam. Both the recipe and the spoof are excellent.

Is the cook from Texas kidding? That whole review is just so sad.

Fantastic. We added some crushed red pepper and the second time we made them, we cut the oven temp down to 425 instead of 475 since the first time, some had near-black undersides. We did some with raw prosciutto and some went back into the oven for a bit under the broiler and both variations were great. We ate the leftovers for breakfast with a little leftover prosciutto.

I used puff pastry instead because that's what I had in the freezer. Very good, disappeared instantly!!

a smash hit! I made it on Mother's Day but used grape tomatoes instead! YUMMY!

I haven't tried this dish yet, but I was wondering if anyone baked the pizzettes with the prosciutto on it so it was toasted?

It was very good not excellent. Think I would try on a crostini instead of pizza dough.

A big hit at a spring cocktail party. Placed on a warming tray, but they didn't even last that long. So easy and tasty.

This was amazing - make sure you use Italian Fontina. I bought pizza dough from my local pizza place instead of the refrigerated stuff. Guests loved them.


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At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


These French Pizzettes Bring Paris to You

Entertaining and travel might be off the table for the moment, but that doesn’t mean you can’t experience a taste of each from the comfort of your home. Cookbooks naturally transport readers around the globe, thanks to stunning photographs and worldly recipes, so for those who are eager to ship themselves straight to Paris, you’ll want to get your hands on Camille Fourmont’s “ La Buvette: Recipes & Wine Notes from Paris ,” written in tandem with recipe developer Kate Leahy .

La Buvette: Recipes and Wine Notes from Paris, $19.32 on Amazon

As the one-woman troop behind the Paris natural wine bar La Buvette , Camille attaches the French wine, culture, and food sprung from her bar straight into her cookbook-cum-notebook. She provides an intimate look into the operation of her cult-beloved wine bar, from her process of selecting wine labels to how all the cooking gets done in the teeny kitchen. Fifty recipes are scattered throughout, too, designed as grazing platters rather than full-fledged dishes (Camille runs a wine bar, after all, and food is thus developed as a way to accent what you’re sipping). With a glass of your own favorite wine in hand, you’ll tuck into Camille’s famed giant beans daubed with citrus zest, bright tomato and berry salads, and red-wine poached pears.

So even though airline tickets have been canceled and parties have merely been limited to the members of your household, there are still plenty of creative ways to entertain. Grab this book, pick out a few of your favorite bottles of wine, and then test out Camille’s recipe for pizzettes in three styles. The mini pizzas are small enough that you can easily toss back three but won’t overwhelm your appetite if you’re planning on eating dinner later (although we certainly respect a wine-and-pizzette-for-dinner kind of evening).

PentaBeauty Pizza Stone, $46.99 on Amazon

This pizzette dough comes together with standard ingredients—yeast, water, honey, flour, and salt—before it’s rolled into small, plump discs and slipped into the oven. Camille offers three toppings (lemon, ricotta cheese, and black olive with anchovies), but really the dough can serve as a vehicle for your preferred pizza toppings (or, more likely, whatever’s in the fridge). What’s necessary, though, is the uncorking of a bottle of wine, enjoyed in the backyard, which is as close as you can get to the outdoor cafés of Paris. It might feel and taste a little different, but these days it comes pretty darn close.

Reprinted from La Buvette. Copyright © 2020 by CAMILLE FOURMONT AND KATE LEAHY. Photographs copyright © 2020 by Marcus Nilsson. Published by Ten Speed Press, an imprint of Random House.

Pizzettes in Three Styles Recipe

Notes: If your oven can get as hot as 550°F, you can bake the pizzettes at that temperature for a crispier finish. Monitor the pan as it bakes so the parchment paper doesn’t burn. If you are buying ricotta made in small batches and packed in baskets, it may not need to be drained as much as regular ricotta sold in plastic tubs.


Directions

1. Preheat oven to 350ºF. Place flatbread or pita or naan on a baking sheet and brush with oil. Bake for 8 to 10 minutes, until crisp. Remove from oven.

2. While crust is still warm, spread with jam. Top with avocado, bacon and Cheddar. Slice and serve immediately.

Apple and Prosciutto Pizzette

1. Preheat oven to 350ºF. Place flatbread or pita or naan on a baking sheet and brush with oil. Bake for 8 to 10 minutes, until crisp. Remove from oven.

2. While crust is still warm, sprinkle with goat cheese. Top with apple, prosciutto and arugula. Slice and serve immediately.

Garden Vegetable Pizzette

1. In a food processor, pulse garlic until minced. Add tahini, lemon juice, za’atar or baharat or curry powder, cumin and salt. Blend until smooth.

2. Add chickpeas and blend until combined. Add water, to thin, beginning with 2 Tbsp and adding until desired consistency. Use immediately or refrigerate airtight for up to 1 week.

3. Preheat oven to 350ºF. Place flatbread or pita or naan on a baking sheet and brush with oil. Bake for 8 to 10 minutes, until crisp. Remove from oven.

4. While crust is still warm, spread with hummus. Top with shaved vegetables, greens and balsamic reduction. Slice and serve immediately.


Recipe Summary

  • 3 eggs
  • ¾ cup white sugar
  • ½ cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder

In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.

Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.

For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.


Watch the video: Fried Pizzettes By Maithily (January 2022).