A love of pizzetta: unconventional, but decidedly tasty and addictive. To do it first, you can also roll out all the dough in the pan, pressing it with your fingertips and cook a single rectangular pizza, to be cut into squares

Pizzette with apples, taleggio and honey

Difficulty: Easy

Time: 15 min of preparation

Type of Cooking: Baked

Doses For: 6 people

Ingredients

• 400g of flour
• 20g of brewer's yeast
• 12cl of water
• A teaspoon of salt
• A teaspoon of sugar
• Extra virgin olive oil
• 2 tablespoons of Taleggio 200g
• 1 red apple
• 40g of Pecorino romano
• 1 tablespoon of wildflower honey
• A handful of fresh sage
• Salt & pepper

Preparation

1. 15 minutes + 1 hour of leavening Mix the flour with the brewer's yeast dissolved in the water, add the salt, sugar and oil.
2. Knead and adjust with a little water or a little flour at a time, in order to obtain a dough that is smooth and compact but also moist.
3. Grease a large bowl with a little oil, put the dough in it, cover with plastic wrap and leave to rise for an abundant hour.
4. Once the dough has risen, roll it out with a floured shelf 2-3mm thick, and cut out 5cm diameter pizzas with a pastry cutter.
5. Season the pizzas with pieces of taleggio cheese, thin slices of apple, abundant finely chopped sage and finally salt lightly, sprinkle with ground black pepper, add a drizzle of liquid honey and complete with grated pecorino cheese. Bake everything at 200 ° until the pizzas are golden brown.
6. Remove from the oven and serve.