Pizzette & Soup Recipe
(Lunch Only) A lunch pizzette and a cup of soup.
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Ingredients
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Pizzette
Soup
Method
Pizzette
- 1
Prepare the Dough
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
- 2
Mix the Ingredients
Add the all-purpose flour, olive oil, and salt to the yeast mixture. Stir until a dough begins to form.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape the Pizzette
Preheat your oven to 475°F (245°C). Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll out each piece into a small round shape.
- 6
Add Toppings
Spread pizza sauce over each pizzette and top with mozzarella cheese and fresh basil leaves.
- 7
Bake the Pizzette
Place the pizzette on a baking sheet and bake for 10-12 minutes or until the cheese is bubbly and the crust is golden brown.
Soup
- 8
Sauté the Vegetables
In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables begin to soften.
- 9
Add Garlic and Seasonings
Stir in the minced garlic, dried thyme, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
- 10
Simmer the Soup
Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15-20 minutes until all vegetables are tender.
- 11
Adjust Seasoning
Taste the soup and adjust seasoning with more salt and pepper if needed.
