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Appetizer
Italian
25 - 30 nibbles
1 hour
8 minutes
1 cup warm water
1 tablespoon honey
2½ teaspoons dry active yeast
2½ cups all-purpose flour
½ teaspoon sea salt
2 teaspoons Melissa’s Spice Grinders, Italian Seasoning
2 tablespoons extra virgin olive oil
Canola oil, as needed
2½ cups sharp cheddar cheese – shredded
1 bottle your favorite pasta/marinara sauce
1 (6 ounces) package Melissa’s Sliced Leeks
1 jar Pimientos Del Piquillo – drained, chopped
2 cups cauliflower florets – halved lengthwise
In a small bowl, mix the warm water and honey together and then stir in the yeast. Set aside and let stand for 15 minutes.
In a bowl of a Kitchen-Aid mixer, add the flour, salt and Italian Seasoning. Attach a dough hook to the mixer. Gradually add the yeast mixture to the flour with the mixer running at medium speed. Continue kneading the dough until smooth and firm, about 5 or 6 minutes.
Remove the dough from the mixing bowl, drizzle it with the olive oil and rub it to completely coat. Place it in a bowl, cover it and place it in a warm place to rise for 20 minutes. It should be twice its original size when fully raised.
Once raised, roll the dough out on a lightly floured surface to about 1/8th inch thick. Using a 3 inch round ring cutter, begin cutting out the dough nibbles. Use your space efficiently. You should get about 25-30 pieces.
Heat the canola oil, about 1-inch deep in a high-sided pan, to 375ºF. Working in batches, carefully fry the dough in the hot oil. It will be done in seconds. When golden brown, remove the dough and drain on paper towels. The dough will likely puff up so, when you place them on the towels, gently press them down to flatten.
Preheat the oven to 350ºF.
Top the pizzas with the cheese. Next, add some sauce and the rest of the toppings. Place the pizzas on a pizza stone and place them in the oven. Bake them for 5-8 minutes or until the cheese melts and they are heated through.
