• Nigel Slater's pizette recipes

    3 monthes ago - By The Guardian

    Magnificent mini-pizzas, easy as anything to make and even easier to eat I made a batch of pizzette this week, little discs of dough barely the diameter of a side plate and topped them with roasted peppers, basil paste and curls of cured pork, and then more with marinated artichokes and crème fraîche, and baked them until the dough was crisp, dark and chewy. I brought them to the table on a wooden board and let everyone fight over their favourites. My pizza stone, once the colour of a village in the Cotswolds, is now more like the inside of a chimney in the Potteries
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