Crostini are all about shareability, indulgence and flexibility. That includes all the things good on the planet — carbs, cheese, cured meat, fancy nuts — these home made pizza crostini with ricotta, speck and Marcona almonds are about to change into your new go-to appetizer once you wish to impress.
Not like bruschetta, which is historically grilled or broiled, crostini (“toasts” in Italian) are often toasted simply sufficient to crisp them up. However the guidelines about what sort of bread you must use to make crostini are fairly unfastened. Phaidon’s “The Silver Spoon,” also known as the definitive e book on Italian cooking, cites an intensive alternative of bases: baguettes, focaccia, soda bread, sourdough and breads made with polenta, rice, millet, buckwheat and rye. Nevertheless it additionally notes that “home made breads of every kind are supreme,” which can make clear the place we’re going. Why not pizza crostini?
A home made, crusty pizza base is straightforward to arrange. We blind bake pizza dough, docking it with a fork to stop it from turning into pita, then lower it into party-sized squares. Relying on how hefty you’d like your bites to be, lower a 12-inch pizza into 12 or 16 squares. From there, all it’s a must to do is roughly chop the almonds, combine some olive oil and pepper into the ricotta, and assemble.
The system for this crostini is cheese + nuts + cured meat. We selected contemporary ricotta for its creamy texture and comparatively gentle nature. Marcona almonds, an extra-fatty selection from Spain, are fried in oil and salted in order that they’re richer, sweeter and saltier than most different almonds. Speck, an Italian ham that’s cold-cured with juniper and different spices, is salty, spicy, sliced skinny sufficient for mild to cross via and superbly perched atop every chunk. The ensuing snack is spicy, natural and delightfully salty.
Whereas we love this explicit mixture, the general system is straightforward to play with . Manchego + pistachios + jamon serrano? Mozzarella + pine nuts + prosciutto? The canvas is yours.
Need extra inspiration? Try our Pizza Crostini with Burrata and Trout Roe and Pizza Crostini with Marinated Broccolini and Ricotta.
This recipe is featured in This New Year’s Eve, Forget the Knife and Fork.
Time
20 minutes
Yield
12 to 16 crostini
Tools
Ooni Pizza Dough Scraper
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Perforated Pizza Peel
Ooni Pizza Turning Peel
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Components
250-gram (9-ounce) dough ball
1 cup (250 grams) ricotta
1 teaspoon (5 grams) freshly floor black pepper
1 tablespoon (10 grams) extra-virgin olive oil
½ cup (60 grams) Marcona almonds
16 slices speckMethodology
This recipe would swimsuit a variety of pizza styles, however we expect our classic pizza dough could be a terrific match. Ensure to arrange your dough forward of time and permit it to rise at room temperature earlier than firing up your oven.
Gentle your oven, aiming for 750°F to 850°F (400°C to 450°C) on the baking stone inside. Use an infrared thermometer to shortly and precisely examine the temperature.
Stretch your dough on a evenly floured floor. Utilizing your fingertips, gently push the air from the middle out towards the crust, then use your knuckles to stretch out the bottom to 12 inches.
Dock with a fork, gently urgent into the dough throughout, to stop it from increasing within the oven. Drizzle with olive oil, then launch into your oven. Cook dinner the dough absolutely, turning to make sure an excellent bake, about 1 to 2 minutes. Take away from the oven and let the dough cool fully.
Slice the pizza into squares. You need to get 12 to 16 items from one pizza (relying on how large you need your crostini).
Combine the black pepper and olive oil into the ricotta, then dollop an excellent quantity onto every bit.
Evenly sprinkle on the Marcona almonds.
High every bit with a slice of speck and serve.
Obtain the Ooni App
Pizza Dough Calculator, recipes and movies
