This is one of my favorite party dishes to make because it never fails to please the crowd and I always get a lot of compliments for it. These pretty little pizzette "scoops" are not only extremely easy to make but also very easy and not messy at all to eat at a party or gathering.
The thin pizza crust is awfully light with big air pockets inside, giving it a delightful crunch that works perfectly with the creamy texture of the avocadoes and meaty texture of the Portobello mushrooms to give the guest an amazing mouth feel with every bite.
The lemony flavor in the avocado base also complements the umami flavor of the Portobello mushrooms wonderfully. The hint of black truffle oil at the end further highlights the intense umami flavor of the Portobello mushrooms in a way that no words can describe. Every bite is like a trip to culinary paradise.
Whether its for an intimate party of 4 or an exciting party of 20, this is an easy yet super elegant dish to make to impress your friends!
Makes about 20 little Pizzettes
Ingredients (for pizzette thin crust):
1. 250 grams Bob's Red Mill organic unbleached white flour
2. 175 grams warm water
3. 5 grams fine sea salt
4. 0.5 grams Bob's Red Mill active dry yeast
Method for pizzette thin crust:
1. To make the pizza dough crust, first dissolve yeast in about 2 tablespoons of the warm water.
2. Pour the rest of the water into a mixing bowl with the flour and mix until just combined.
3. Cover mixing bowl and let mixture sit for about 20 to 30 minutes. Sprinkle sea salt over dough. Then add yeast mixture and lightly knead to combine all ingredients.
4. Let dough proof/rise for about 1 hour before giving the dough a quick fold. Then let rise for another 8 to 10 hours until dough has doubled in size.
5. Once the dough is ready for shaping, preheat oven to 500F.
6. Portion out 20 portions of the dough (about 20 grams per portion) and shape them into round discs and lay them over the bottom of a mini muffin tray.
7. Bake in oven for about 10 minutes.
Ingredients (for pizzette "scoops" filling):
1. 4 big Portobello mushroom caps, diced
2. 5 cloves fresh garlic, minced
3. 1 tablespoon Eden Foods Spanish extra virgin olive oil
4. 2 large ripen avocados
5. Juice from half a lemon
6. Salt and pepper to taste
7. 1 cup micro greens, for garnish
8. Drizzle of black truffle oil
Method for pizzette filling:
1. Heat olive oil in a sauté pan over medium heat and sauté mushrooms and garlic till mushrooms soften and becomes tender. Season with cayenne pepper, salt and pepper to taste.
2. In a separate bowl, mash avocadoes together with the fresh lemon juice, salt and pepper.
Method for assembling pizzette "scoops":
1. Remove pizzette bowls from the muffin try and place on a dish.
2. Spoon about 1 tablespoon amount of avocado mixture into each pizzette bowl, then top with about 1 teaspoon amount of the sauté mushrooms and garnish with some micro greens.
The thin pizza crust is awfully light with big air pockets inside, giving it a delightful crunch that works perfectly with the creamy texture of the avocadoes and meaty texture of the Portobello mushrooms to give the guest an amazing mouth feel with every bite.
The lemony flavor in the avocado base also complements the umami flavor of the Portobello mushrooms wonderfully. The hint of black truffle oil at the end further highlights the intense umami flavor of the Portobello mushrooms in a way that no words can describe. Every bite is like a trip to culinary paradise.
Whether its for an intimate party of 4 or an exciting party of 20, this is an easy yet super elegant dish to make to impress your friends!
Makes about 20 little Pizzettes
Ingredients (for pizzette thin crust):
1. 250 grams Bob's Red Mill organic unbleached white flour
2. 175 grams warm water
3. 5 grams fine sea salt
4. 0.5 grams Bob's Red Mill active dry yeast
Method for pizzette thin crust:
1. To make the pizza dough crust, first dissolve yeast in about 2 tablespoons of the warm water.
2. Pour the rest of the water into a mixing bowl with the flour and mix until just combined.
3. Cover mixing bowl and let mixture sit for about 20 to 30 minutes. Sprinkle sea salt over dough. Then add yeast mixture and lightly knead to combine all ingredients.
4. Let dough proof/rise for about 1 hour before giving the dough a quick fold. Then let rise for another 8 to 10 hours until dough has doubled in size.
5. Once the dough is ready for shaping, preheat oven to 500F.
6. Portion out 20 portions of the dough (about 20 grams per portion) and shape them into round discs and lay them over the bottom of a mini muffin tray.
7. Bake in oven for about 10 minutes.
Ingredients (for pizzette "scoops" filling):
1. 4 big Portobello mushroom caps, diced
2. 5 cloves fresh garlic, minced
3. 1 tablespoon Eden Foods Spanish extra virgin olive oil
4. 2 large ripen avocados
5. Juice from half a lemon
6. Salt and pepper to taste
7. 1 cup micro greens, for garnish
8. Drizzle of black truffle oil
Method for pizzette filling:
1. Heat olive oil in a sauté pan over medium heat and sauté mushrooms and garlic till mushrooms soften and becomes tender. Season with cayenne pepper, salt and pepper to taste.
2. In a separate bowl, mash avocadoes together with the fresh lemon juice, salt and pepper.
Method for assembling pizzette "scoops":
1. Remove pizzette bowls from the muffin try and place on a dish.
2. Spoon about 1 tablespoon amount of avocado mixture into each pizzette bowl, then top with about 1 teaspoon amount of the sauté mushrooms and garnish with some micro greens.
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