Pizzettes with goat’s milk camembert and pickled walnut

Pizzettes with goat’s milk camembert and pickled walnut

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
250g goat’s milk camembert cheese, thinly sliced
24 cherry tomatoes, sliced into 4
walnut oil, for drizzling (see note)
8-10 pickled walnuts, sliced, (see note)
1/4 cup flat-leaf parsley, finely shredded

Pizza dough

Quantity Ingredient
400g plain flour, sifted
1 7 g sachet dried yeast
2 tablespoons olive oil
1 tablespoon honey
pinch salt

Method

  1. To make the dough, place all of the ingredients and 250 ml warm water in the bowl of an electric mixer fitted with a dough hook, combine well, then knead on a floured surface for 10 minutes or until smooth and elastic. Place in an oiled bowl, cover with a kitchen towel and leave in a warm place for 1 hour or until doubled in size.
  2. Preheat the oven to 220°C. Lightly oil 2 baking trays. Knock back the dough and divide into 24 pieces. Roll each into a ball, place on a floured surface, cover with a kitchen towel and leave for 20–30 minutes or until doubled in size. Press each ball into a 7 cm round and place onto the trays. Divide the camembert among the rounds, top with 3 slices of tomato and drizzle with a little walnut oil. Bake for 10–15 minutes or until golden.
  3. To serve, top each pizzette with a slice of pickled walnut and some parsley.

Note:

  • Walnut oil and pickled walnuts are available from gourmet food stores. Walnut oil is very strongly flavoured, so only use a little.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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