Food Network UK

Cheese pizzettes

1

Recipe by Giada De Laurentiis

Ingredients

  • 35g finely shredded mozzarella
  • 35g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan
  • 250g ready-made pizza dough
  • Extra virgin olive oil, for deep-frying

Use imperial measurements

Method

How to make Cheese pizzettes

Mix the mozzarella cheese and Parmesan together in a medium bowl, then set aside. Roll out the dough on a lightly plain floured work surface to 1/2cm thick. Using a 7cm diameter cookie cutter, cut out dough rounds.

Add enough oil to a heavy large frying pan with 8cm sides to come halfway up the sides of the pan. heat the oil over medium heat until hot. Drop a scrap of dough into the oil to ensure the oil is hot enough. if the dough sizzles, then the oil is hot enough.

Working in batches, add the dough rounds to the hot oil (being sure not to crowd them in the pan) and cook until golden brown, about 3 minutes per side.

Using a slotted spoon, transfer the rounds to paper towels to drain the excess oil. Immediately sprinkle the cheese mixture over the hot pizzas. Serve warm.