I’m obsessed with simplicity. From fashion to food to my (lack of) haircare regime, if its fuss-free its for me.

Which is exactly why this Pizzette (basically a fancy Italian name for a little pizza) is so damn appealing. Fashioned from homemade pizza dough – if you have time – or readymade flatbread – if you don’t – pizzette makes the perfect light lunch or dinner.

Here I’ve made use of beautiful seasonal Italian flat peaches (or doughnut peaches as they’re sometimes known), lovely smoky Parma ham and fresh burrata from the deli down the road. For this recipe I used a readymade flatbread from the supermarket that I happened to have lurking in the depths of my freezer, but I reckon that pizzette would come into it’s own if made from scratch. The beauty of my chosen selection of toppings arrives in their simplicity; slightly rustic and yet altogether impressive, the addition of the peaches gives the pizzette an unexpected sweetness whilst the richness of the ham is offset by the creamy burrata. A final sprinkle of toasted pine nuts provides texture.

Whatever you decide to do, be sure that your topping ingredients are as fresh as possible and use no more than three to four additions or the pizzette runs the risk of becoming too busy. Less is most certainly more – but only with toppings! Feel free to make as many pizzette variations as you see fit.

Pizzette with Flat Peaches, Parma Ham and Burrata

Prep time: 10 mins / Cook time: 8 mins / Serves: 4

You will need:

  • 2 to 3 medium readymade flatbreads or small pizza bases
  • 2 cloves of garlic, peeled and crushed
  • 25ml extra virgin olive oil
  • Coarse ground sea salt and black pepper
  • 2 to 3 ripe Italian flat peaches or small regular white-flesh peaches, pitted and sliced
  • 6 to 8 slices of Parma ham, roughly torn into smaller pieces
  • 1 to 2 large burrata cheeses
  • Toasted pine nuts (optional)

Preheat your oven to 230°C. Stir the crushed garlic into the olive oil and season with salt and pepper. Spoon the garlicky oil over the top of the flatbreads. Arrange the Parma ham in waves on top of the flatbreads, followed by the peach slices. Using your hands, roughly tear apart the burrata and wedge  the cheese in between the other toppings. Add a grind of black pepper and bake for 6 to 8 minutes or until the burrata is melted and the flatbreads are slightly golden.

To finish, add an extra drizzle of olive oil over the top of the pizzette and if using, scatter over the toasted pine nuts. Serve with a simple green salad and a lovely crisp white wine.

PIZZETTE

PIZZETTE

PIZZETTE

PIZZETTE

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PIZZETTE

PIZZETTE

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