Chef Maria Goretti shares her love for baking: ‘I used to watch my dad knead dough’ (Special recipe inside)

Through a post on Instagram, she revealed that her dad was her first and foremost inspiration who ignited her passion for baking. “So, I used to watch my dad knead dough in my home. And all I wanted to do was learn how to bake bread,” she said.

But, her journey was full of obstacles just like most people. “When I just started learning food on my own, my poor friends have had to eat bread that could be used as ammunition,” the chef said, adding that “you could seriously injure someone with the buns I used to bake”.

However, with time, Maria excelled at her baking skills. “But I have come a long way…And if there is one thing I truly love, it’s baking all kinds of bread,” she added.

The celebrity chef also shared a simple and easy recipe for pizzettes from the kid’s menu of her cookbook. “If you master this, you can make any pizza you like,” she said.

Check out the recipe for pizzettes below.

Ingredients

Flour -250 gm
Wheat flour a handful
Yeast – 7 gm dried
Sugar – 1 tsp
Water – 200-250 ml
Olive oil – 20-30 ml
Semolina – a little
Mozzarella cheese

For pizza sauce:

Tomatoes- 4 without the skin (needs to be blanched)
Olive oil -2 tbsp
Butter – 1 tbsp
Garlic- 6 cloves
Onions – 2 medium, finely chopped
Chilli powder – a pinch
Red pepper -1 chopped
Vegetable stock – 100 ml
Or
Wine – 100 ml
Basil leaves – a little
Salt and pepper to taste

Prep time – 1 hour
Bake time – 15 minutes

Method

1. In a bowl, take room temperature water, 7 grams of dried yeast, and sugar, and stir the mixture. Leave the mixture to get activated.
2. When the bubbles appear in the mixture, you will know that the yeast is ready.
3. Now, add more water and stir the mixture. Add 250 grams of all-purpose flour, and a handful of wheat flour. Cut through the flour and bring it together.
4. Then, knead the flour together. Add some water to reduce the dryness. Knead again for at least 10 minutes.
5. Take a pinch of salt and mix it with oil so that there are no lumps of salt when it is poured into the dough. Knead the dough again.
6. Now, in a pan, take oil, butter, garlic and onions. Add salt, pepper and skinned tomatoes.
7. Give the tomato puree mixture a good stir and add a bit of vegetable stock and cayenne pepper for taste. Let it simmer.
8. Then, add red pepper, white wine and fresh basil to the mix. Leave it to cool.
9. In another pan, sauté chicken sausages, mushrooms, and onions for toppings.
10. After 40 minutes, take the dough with oil and knead it before cutting it into two halves. Shape both halves into circles.
11. Add semolina to a baking tray and stretch out the dough base.
12. Leave it for 15-20 minutes.
13. Now, take the tomato puree mixture and blend it in a mixer and leave some as it is. Mix the blended and unblended sauces together.
14. After this, place the sauce on the dough base. Add grated cheese and the sauteed mushrooms, onions and chicken sausages. Garnish with basil leaves and drizzle with olive oil.
15. Bake it for 15 minutes at 200 degrees. Add a little truffle oil for taste.

Voila! Your Pizzettes are ready to serve. Would you try this recipe?

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