Freshly Herbed Bites
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
20minutes
Cook Time: 
10-12minutes
Freshly Herbed Bites
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
20minutes
Cook Time: 
10-12minutes
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Ingredients
1 bag refrigerated prepared pizza dough (680-700 g)
 
2 tbsp olive oil (divided)
 
1/4 cup basil pesto (di Genovese)
 
125 g soft surface-ripened goat cheese (1 pkg)
 
1 tsp Windsor® Roasted Garlic with Sea Salt (freshly ground)
 
3/4 tsp Windsor® Coarse Sea Salt (freshly ground)
 
for garnish Windsor® Black Peppercorns (freshly ground)
 
fresh rosemary
 
basil sprigs
 
oregano sprigs
 

 

Preparation
  1. Preheat oven to 425°F (215°C).
  2. Place dough onto well-floured surface; divide in half. Working with one half at a time, roll or pull very thinly to about 12 x 10-inches (30.5 x 25.4 cm). Repeat with remaining dough. Let rest 10 minutes.
  3. Using an upturned glass or biscuit cutter, cut out 24 3-inch (7.6 cm) circles of dough and transfer to lightly oiled baking sheets, 12 on each sheet.
  4. Lightly brush edges of 12 circles with olive oil.
  5. Top each with 1 tsp (5 mL) pesto.
  6. Slice goat cheese roll into 12 and place on top of pesto, gently pressing down.
  7. Generously grind Windsor® Roasted Garlic with Sea Salt and Windsor® Extra Coarse Sea Salt over tops.
  8. Generously brush remaining olive oil over tops of remaining 12 circles. Generously grind Windsor® Extra Coarse Sea Salt over tops.
  9. Cut a tiny slit in each dough surface and insert a small clump of rosemary.
  10. Bake 10 to 12 minutes on lowest racks, rotating baking sheets after 5 minutes.
  11. Transfer to cooling racks. Garnish bites with freshly ground Windsor® Black Peppercorns, basil, rosemary or oregano.

Variation: If desired, substitute basil pesto with sun-dried tomato (Sardegna) pesto and substitute goat cheese with mozzarella di Bufala or bocconcini cheese. Garnish with snipped fresh basil or oregano.

Servings: Makes 24 Bites

Ingredients
1 bag refrigerated prepared pizza dough (680-700 g)
 
2 tbsp olive oil (divided)
 
1/4 cup basil pesto (di Genovese)
 
125 g soft surface-ripened goat cheese (1 pkg)
 
1 tsp Windsor® Roasted Garlic with Sea Salt (freshly ground)
 
3/4 tsp Windsor® Coarse Sea Salt (freshly ground)
 
for garnish Windsor® Black Peppercorns (freshly ground)
 
fresh rosemary
 
basil sprigs
 
oregano sprigs
 

 

Preparation
  1. Preheat oven to 425°F (215°C).
  2. Place dough onto well-floured surface; divide in half. Working with one half at a time, roll or pull very thinly to about 12 x 10-inches (30.5 x 25.4 cm). Repeat with remaining dough. Let rest 10 minutes.
  3. Using an upturned glass or biscuit cutter, cut out 24 3-inch (7.6 cm) circles of dough and transfer to lightly oiled baking sheets, 12 on each sheet.
  4. Lightly brush edges of 12 circles with olive oil.
  5. Top each with 1 tsp (5 mL) pesto.
  6. Slice goat cheese roll into 12 and place on top of pesto, gently pressing down.
  7. Generously grind Windsor® Roasted Garlic with Sea Salt and Windsor® Extra Coarse Sea Salt over tops.
  8. Generously brush remaining olive oil over tops of remaining 12 circles. Generously grind Windsor® Extra Coarse Sea Salt over tops.
  9. Cut a tiny slit in each dough surface and insert a small clump of rosemary.
  10. Bake 10 to 12 minutes on lowest racks, rotating baking sheets after 5 minutes.
  11. Transfer to cooling racks. Garnish bites with freshly ground Windsor® Black Peppercorns, basil, rosemary or oregano.

Variation: If desired, substitute basil pesto with sun-dried tomato (Sardegna) pesto and substitute goat cheese with mozzarella di Bufala or bocconcini cheese. Garnish with snipped fresh basil or oregano.

Servings: Makes 24 Bites