Nancy Silverton’s Baby Capsicum and Mozzarella-Stuffed Pizzette

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Osteria Mozza, world-renowned chef Nancy Silverton’s upscale restaurant in Los Angeles, is not only a place to indulge in a mozzarella bar, but also to enjoy her love of authentic and delicious Italian cuisine. Across a menu that offers items such as handmade pasta, beef tagliata and mozzarella tastings, fresh Italian dishes (and lots of cheese) are both highlighted and celebrated.
This stuffed pizzette is no different: With layers of radicchio, garlic confit, sweet cruschi capsicums, basil, and marinated baby capsicums and mozzarella, this sandwich is highly flavourful (and highly addicting).
Nancy likes to build her sandwiches on a base of pizzette dough, which she also uses for her Pizzette alla Benno with Speck and Pineapple. A pizzette is half the size of a pizza, which means you can eat a whole one (or two!) by yourself. This dough relies on the dimpling method rather than stretching to shape the dough ball, giving you the same delicious taste, but without the cornicione, or crust.
Simply follow Nancy’s pizza dough recipe (minus the cornicione, and divide one dough ball into two). Just make sure to allow at least 4 hours to defrost them at room temperature before cooking.
Two 4-ounce (115 grams) dough balls for 6-inch (15-centimetres) pizzettes
15 minutes
(excludes dough-making time)2 minutes
By Nancy Silverton
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