Pizzette

• 3 2/3 cups bread flour
• Two 1/4 oz (7g) envelopes instant yeast
• 1/2 tsp salt
• 1 1/2 cups tepid water
• 2 tbsp olive oil, plus more for the bowl
• 3 tbsp pesto, homemade or store-bought
• 3 tbsp sun-dried tomato paste
• 2 oz (60g) sliced salami or pepperoni, cut into strips
• 6 pitted Kalamata olives, halved
• 2 oz (60g) mozzarella, cut into small slices
• 1/2 cup packed, coarsely chopped arugula leaves
• 2 tbsp pine nuts
• Extra virgin olive oil, to drizzle
• 3 in (7.5cm) plain pastry cutter

1. To Make the Dough:
2. Combine the flour, yeast, and salt in a large bowl.
3. Make a well in the center, add the water and oil, and stir to make a soft dough.
4. Knead on a lightly floured work surface about 10 minutes, until smooth and elastic.
5. Roll the dough into a ball.
6. Place in a lightly oiled bowl and turn to coat the dough.
7. Cover tightly with plastic wrap.
8. Let stand in a warm place until doubled in size.
9. To Make the Pizzette:
10. Preheat the oven to 425F (220C).
11. Lightly oil 2 or 3 large baking sheets.
12. Knead the pizza dough on a lightly floured surface.
13. Roll out into a thin rectangle 1/4 in (5mm) thick.
14. Using a 3in (5cm) round cookie cutter, cut out 24 rounds, gathering up the dough trimmings and re-rolling as required.
15. Transfer the rounds to the baking sheets.
16. Spread 12 rounds with the pesto and half with the sun-dried tomato paste.
17. Top the pesto rounds with salami, olives, and mozzarella.
18. Top the sun-dried tomato rounds with the arugula and pine nuts.
19. Brush with olive oil, cover loosely with a clean paper towel, and let stand for 20 minutes, or until puffy.
20. Bake for 1215 minutes, until golden brown.
21. Serve warm.

bread flour, yeast, salt, tepid water, olive oil, pesto, tomato paste, pepperoni, olives, mozzarella, arugula, nuts, extra virgin olive oil, pastry cutter

Taken from www.cookstr.com/recipes/pizzette (may not work)