Recipe: Fresh Mozzarella, Plum Tomato, and Basil Pizzettes (bread machine)

FRESH MOZZARELLA, PLUM TOMATO, AND BASIL PIZZETTES

FOR THE DOUGH:
1/2 cup water
2 tbsp olive oil
1 pinch pepper
1 tsp salt
1 tsp sugar
1 1/2 cups flour
1 tsp Yeast
FOR THE TOPPING:
1 lb mozzarella cheese, shredded
4 large plum tomatoes
3 tbsp olive oil
1 clove garlic, minced
olive oil (for brushing)
salt and pepper
1/3 cup chopped basil leaves

Place dough ingredients in pan and program for knead and first rise (dough cycle).

Prepare toppings while dough is rising. Slice mozzarella into thin slices and drain on paper towels if needed. Slice the tomatoes into thin slices and set aside. Mix together the 3 tbsp olive oil and mixed garlic.

At the end of cycle, transfer dough to a lightly floured work surface, cover with a clean towel and let rest for 5 minutes.

Preheat the oven to 450 degrees F with the rack in the center position. Lightly flour 2 baking sheets and set them aside.

Cut the dough into 4 pieces and on a lightly oiled surface, roll each piece out to a 7-inch circle. Transfer the circles to the prepared baking sheets. Brush the surface of each with the garlic and oil mixture.

In a spiral, starting 3/4-iinch in from the edge, alternate the cheese and tomato slices. Place a slice of cheese and a slice of tomato in the center. Brush the top of the cheese and a slice of the tomato in the center. Brush the top of the cheese and tomatoes with olive oil. Sprinkle with salt and pepper.

Bake for 12 minutes. The cheese will be slightly runny. Remove from the oven and immediately sprinkle on the freshly chopped basil and serve immediately.

Servings: 4
Source: Pizza, Focaccia, Flat and Filled Breads from Your Bread Machine: Perfect Every Time Lora Brody