Pizzettes with goat’s milk camembert and pickled walnut

INGREDIENTS

250g goat’s milk camembert cheese, thinly sliced

24 cherry tomatoes, sliced into 4

walnut oil, for drizzling (see note)

8-10 pickled walnuts, sliced, (see note)

1/4 cup flat-leaf parsley, finely shredded

PIZZA DOUGH

400g plain flour, sifted

1 7 g sachet dried yeast

2 tablespoons olive oil

1 tablespoon honey

pinch salt

METHOD

To make the dough, place all of the ingredients and 250 ml warm water in the bowl of an electric mixer fitted with a dough hook, combine well, then knead on a floured surface for 10 minutes or until smooth and elastic. Place in an oiled bowl, cover with a kitchen towel and leave in a warm place for 1 hour or until doubled in size.

Preheat the oven to 220°C. Lightly oil 2 baking trays. Knock back the dough and divide into 24 pieces. Roll each into a ball, place on a floured surface, cover with a kitchen towel and leave for 20–30 minutes or until doubled in size. Press each ball into a 7 cm round and place onto the trays. Divide the camembert among the rounds, top with 3 slices of tomato and drizzle with a little walnut oil. Bake for 10–15 minutes or until golden.

To serve, top each pizzette with a slice of pickled walnut and some parsley.

NOTE:

Walnut oil and pickled walnuts are available from gourmet food stores. Walnut oil is very strongly flavoured, so only use a little.

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