While exploring my assortment of cookbooks,one particular title captures my attention due to its unique presentation – russell Norman’s Polpo: A Venetian Cookbook (of Sorts). Released in 2012, I was promptly intrigued by the unconventional choice to omit a customary spine, showcasing the binding and charming pea-green stitching. This creative design not only stands out aesthetically but also serves a functional purpose; it allows the book to lie wholly flat, making it exceptionally user-amiable. You can easily consult recipes without the hassle of pages flipping shut while your hands are occupied with ingredients.
The recipe that piqued my interest last week was found on page 62 – Russell’s foundational pizza or pizzette dough. This simple yet effective recipe has been a mainstay in my kitchen as its introduction and has garnered acclaim from culinary instructor Carla Tomasi. Carla has her own kneading method: using wet hands directly in the bowl rather of on a floured surface to prevent adding unnecessary flour, along with a series of folding techniques that enhance elasticity. It’s interesting how both Russell and Carla emphasize teamwork in their cooking approaches.
Both chefs share similar philosophies regarding crafting swift-to-make small pizzas or pizzette: prepare them swiftly, savor them immediately, and then move on! The charm of thes creations lies in their adaptability; you can personalize toppings as desired. However,I highly recommend trying Russell’s delightful combination featuring courgette (zucchini),mozzarella cheese,parmesan cheese,and fresh mint.
Courgette Pizzette with Mozzarella and Mint
Makes 12
15g fresh yeast or 7g fast-action dried yeast
500g strong white bread flour, plus extra for dusting
15g fine salt
2 tbsp olive oil, plus more for greasing
200g well-drained mozzarella cheese, thinly sliced
50g grated parmesan cheese
24 mint leaves
1 courgette (zucchini), thinly sliced (using a mandoline is recommended)
Extra-virgin olive oil for drizzling
Chili flakes for serving (optional)
Create your dough by measuring 320g of lukewarm water into a bowl or jug before stirring in the yeast; let it rest for several minutes.
add the flour, salt, yeast mixture, and olive oil into a large mixing bowl. Using your hand like a dough hook, gradually combine all ingredients until they form an uneven ball. Clean any remaining dough off your hands then moisten them slightly with water or oil. Continue kneading within the bowl using folding techniques—lifting edges over each other until you achieve a smooth ball shape. Cover this mixture and allow it to rest in a warm area until it doubles in size—this may take one to two hours depending on ambient temperature.
Scoop out the risen dough onto a lightly floured surface and divide it into twelve equal portions. Shape each piece into balls before placing them onto another lightly floured tray or tea towel; cover these balls with cloths allowing them to rise again for about 30 minutes (if desired they can be refrigerated up to 24 hours but should be brought back at room temperature half an hour prior baking).
Your oven should now be preheated at 250°C (230°C fan)/490°F/gas mark 9½ while placing an empty flat baking tray inside as well. On another lightly floured surface roll each ball into discs approximately 20cm wide. working with two pizzette at once: layer mozzarella pieces followed by parmesan shavings then sprinkle torn mint leaves along with rounds of courgette slices atop each disc generously seasoning everything with salt before drizzling some olive oil over top too! Use either pizza paddle or similar tool lift those prepared pizzettes onto hot baking tray ensuring they bake evenly between six-to-eight minutes till golden brown perfection emerges from oven! Serve immediately garnished further if desired alongside quality extra virgin olive oil drizzle & optional red chili flakes!