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Cook time Prep time 30 min.+ rising
10 min.
Serves 24
You Will Need
2 3/4 to 3 cups all-purpose flour
1 teaspoon sugar
1 packet rapid-rise yeast
1 cup very warm water (120°F to 130°F)
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1 pint cherry tomatoes
4 ounces fontina cheese, shredded (1 cup)
3 tablespoons freshly grated Parmesan cheese
12 kalamata olives, pitted and cut into slivers
Fresh oregano leaves
What to Do
1. Mix 1 cup flour, sugar, and yeast in bowl. Stir in the water and oil until blended. Pulse 1 3/4 cups flour and salt in food processor to mix. Add yeast mixture and pulse until blended. With motor running, add remaining flour, 1 tablespoon at a time, until soft dough forms (you will need to process about 2 minutes). Dough is ready when it comes together in a ball.
2. Dust work surface lightly with flour. Turn out dough and knead until smooth, 1 to 2 minutes. Roll dough into 1 1/2-inch balls in your hands. Then flatten into 3-inch rounds. Cover with clean kitchen towel; let rest 10 minutes.
3. Preheat oven to 450°F. Line two baking sheets with parchment paper. Divide dough into 4 pieces. Wrap 3 in plastic; refrigerate. Cut remaining dough into 12 equal pieces; shape each into 1 1/2-inch ball. Arrange on baking sheets; flatten into 3-inch rounds. Lightly coat with nonstick cooking spray.
4. Cut tomatoes into thin slices, then fan out slices. Top each pizza with 2 or 3 slices. Sprinkle with 1 teaspoon fontina, a little Parmesan, plus a few olive slivers and oregano leaves. Bake until bubbly and crust is golden, about 10 minutes. Repeat with remaining dough. Serve 2 pizza bites per person.
Cook’s Clue
To keep dough from sticking to the food processor, lightly coat the inside of the bowl with nonstick cooking spray.
Health Hint
Olives have healthful monounsaturated fat, which tends to lower LDLs (the “bad” cholesterol), thus helping to prevent formation of artery-clogging plaque, which increases the risk of heart disease.
Secret to Success
When working with yeast, it is important not to have the water too hot, or it will kill the yeast, giving you non-lustier dough.
Per serving
89 calories / 30% from fat
1 g saturated fat, 3 g total fat
6 mg cholesterol
132 mg sodium
13 g total carbohydrate
1 g dietary fiber
3 g protein
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