- Kitchen Knife: For slicing and dicing ingredients like tomatoes and prosciutto.
- Cutting Board: To safely cut food without damaging countertops.
- Pizza Stone or Baking Steel: Achieves a crispy base for pizzettas by replicating traditional oven conditions.
- Rolling Pin: Optional, used to flatten dough before baking if making homemade pizza crust.
- Food Processor (optional): For quickly shredding cheese or chopping ingredients.
- Oven Mitts: To handle hot pizzettas from the oven safely.
- Measuring Cups and Spoons: For precise measurement of flour, dough, or seasonings.
- Mixing Bowls: Various sizes for mixing ingredients; essential for combining toppings with sauce.
- Stainless Steel Spatula: Ideal for gently placing delicate items like tomato slices onto the base.
- Silicone Baking Mat (optional): To preheat or transfer dough, providing an easy cleanup alternative to parchment paper.
- Digital Kitchen Scale (optional): For exact measurements of ingredients for consistency in recipes.
1 13.8-ounce package refrigerated pizza dough
3/4 cup grated Fontina cheese (about 2 ounces)
8 cherry tomatoes (about 3 ounces), quartered
2 tablespoons grated Parmesan cheese
2 teaspoons extra-virgin olive oil
1/3 cup thinly sliced fresh basil
1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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