Pizzette with Gorgonzola, Tomato and Basil
What a beautiful and easy appetizer. The first time I made them we devoured every bite!
Foto: RecipeGirl
Ingredients
- 8 ounces purchased pizza dough
- 3 ounces crumbled gorgonzola
- 3 ounces cherry tomatoes, (quartered)
- 2 teaspoons extra virgin olive oil
- ¼ cup fresh basil leaves, (torn into pieces)
- salt and freshly ground black pepper, (to taste)
Steps
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Preheat the oven to 475°F and spray a heavy large baking sheet with cooking spray (or line with parchment paper).
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On a lightly floured surface, roll out the pizza dough to ¼-inch thick. Using a 2 to 2½ inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on the baking sheet. Sprinkle the gorgonzola cheese over the circles. Top with tomatoes, pressing them gently into the dough.
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Bake until the pizzettes are golden brown, 8 to 10 minutes. Drizzle the pizzettes with oil and sprinkle them with basil, and add salt and pepper. Arrange the pizzettes on a platter and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| purchased pizza dough | 8 ounces | - | - |
| crumbled gorgonzola | 3 ounces | - | - |
| cherry tomatoes | 3 ounces | Rp 12.000/kg | Rp 3.600 |
| extra virgin olive oil | 2 teaspoons | - | - |
| fresh basil leaves | 0.25 cup | - | - |
| salt and freshly ground black pepper | - | - | - |
*Estimated market prices, may vary by region
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