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Pizzette with Italian blood orange apple cider are a perfect pairing for entertaining and the best part, everything is easy to make.
Today we’re talking food and drink pairing. If you’re entertaining this Holiday season and like me you’re always looking for new and fun food ideas when friends and family visit. Well, what is more delicious than paring food with drinks?
Creminelli’s line of fine meats are perfect for entertaining because they can be used in hot and cold appetizers. For this recipe, I’m using their pre-sliced Bresaola air dried beef. This delicious meat, along with Creminelli’s other products can be found at Whole Foods in the refrigerated deli section.
A great make ahead appetizer or small bites to serve with drinks when entertaining, what pairs well with these Italian pizza bites? An Italian blood orange cider of course, adding a little Italian flare to the festivities. Festosa e deliziosa (festive and delicious).
To prepare the pizzettes ahead, simply bake the pizza rounds then refrigerate until ready to use Just bring them to room temperature then add the toppings. How simple is that?
I love to make my own pizza dough, because homemade is best, but it is not necessary. If you can buy some from your favorite pizza place or there’s a good store bought dough that you like, by all means take some help where you can get it.
When completing the pizzettes, I like to put together an assembly line to make the process smooth and fast.
Start with a cooked pizzette and spread 1/2 teaspoon of the sun-dried tomato paste evenly over the top.
A slice of the bresaola is placed on top of the sun-dried tomato paste.
Then an arugula leaf.
Then a slice of shaved Parmesan cheese and you have the perfect 2-biter. Make sure you make at least 2 or 3 per person because they will be gone in an Italian minute (I know it’s a New York minute, but this is an Italian themed spread).
Tasty pizzettes paired perfectly with a sweet and bubbly cider.
Are you entertaining this holiday season? How will you incorporate Creminelli into your menu?
- For the pizzette:
- 1 3/4 cups all-purpose flour plus extra for dusting
- 1- 1/4 ounce packet instant yeast
- 3/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 2/3 cup warm water * see note
- 3 tablespoon olive oil
- 1-8 ounce jar sun dried tomatoes in olive oil
- 1/4 teaspoon salt
- 1 teaspoon olive oil if needed for blending sun-dried tomatoes
- Parmesan cheese shaved
- 24 leaves of fresh arugula
- For the Italian blood orange apple cider:
- Italian blood orange soda
- Good apple cider
- Orange twists and frozen cranberries for garnish
For the pizzette:
To a mixing bowl add 1 cup flour, yeast, salt and sugar.
Mix in the water and olive oil and mix until a sticky ball forms.
Use your hands to mix in the rest of the flour, the dough should be slightly sticky.
Dust your work surface with flour and knead the dough for 5 minutes until elastic and loose.
Add oil to a clean bowl and spread all over the inside.
Put the dough in the bowl and cover with plastic wrap.
Put the dough somewhere warm for 1 hour until the dough doubles in size.
Add the sun-dried tomatoes with their oil and 1/4 teaspoon salt to a blender or food processor.
Blend until they turn into a paste. If they are not blending well, add a small amount of the 1 teaspoon olive oil, just enough to loosen and turns into a paste. Transfer to a bowl and set aside.
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper.
Roll out the dough onto a floured surface to a 16 inch round and use a 2 inch cookie cutter to cut circles.
Place the rounds into the baking sheet spaced evenly and prick all over with a fork to prevent the dough puffing up. Brush with olive oil.
Bake for 10 minutes.
Remove from the oven and allow to cool on a cool rack.
Spread 1/2 teaspoon of sun-dried tomato paste onto each round and top each with 1 slice of salami, 1 leaf of arugula and a shaving of Parmesan cheese.
For the Italian blood orange apple cider:
Mix 1 part apple cider to 3 parts blood orange soda.
Garnish with orange twist and frozen cranberries.
** Good rule of thumb for calculating how many to serve, calculate 2-3 pizzette per person.