These pizzettas, with the wonderful addition of walnuts, goat cheese and strawberries, create a celebration of flavor for brunch!
- 1 cup wrist-temperature water
- 1 teaspoon active dry yeast
- 2 1/2 cups unbleached all-purpose flour (plus some extra for handling the dough)
- 3/4 cup minced walnuts (the size of lentils)
- 1 teaspoon salt
- Nonstick spray for handling the dough
- Cornmeal for the baking tray
- 5 ounces goat cheese (plain or herb-coated), sliced into thin circles or crumbled
- 1 pint strawberries, cleaned, hulled and sliced
- 1 teaspoon olive oil
- 1 teaspoon honey
- 1/8 teaspoon black pepper
- Walnut Butter (optional)
- Pour the water into a medium-large bowl and sprinkle in the yeast. Let it stand for 5 minutes.
- Add half the flour, plus the salt, and beat with a whisk.
- Gradually add the remaining flour and then the walnuts, mixing first with a wooden spoon and then with your hands until the dough comes together. (Flour your hands, or lightly spray them with nonstick spray, for easiest handling. The dough will be soft.
- Spray a second bowl with nonstick spray, and transfer the dough. Cover with plastic wrap, and put it in a warm (not hot) place to rise for 1 hour.
- Sprinkle a work surface lightly with flour, or spray the surface lightly with nonstick spray. Turn out the dough, and knead it briefly (2 to 3 minutes) with similarly prepared hands, then divide the dough into 6 equal parts with scissors or a pastry cutter. Push each soft piece of dough into a ball, and let them rest for about 10 minutes. Meanwhile, preheat the oven to 450°F and sprinkle a baking tray (or two) with cornmeal.
- Slowly stretch each ball of dough into a 6-inch circle or oval, and place them on the prepared tray(s). Bake for 8 minutes, then take the tray out of the oven and arrange the goat cheese and strawberries any way you prefer over the top surfaces. Return the tray to the oven, and bake for another 5 to 8 minutes, or until the edges are golden and crisp.
- Serve hot, drizzled with olive oil and honey, sprinkled with black pepper, and possibly dabbed with Walnut Butter.