Stuffed Pizzettes with a Red Pepper Sauce

Put the water into a medium sized bowl. Stir to dissolve the yeast, sugar and salt in the water. Let it sit for 10-15 minutes.

Transfer the water mixture to the bowl of you stand mixer with dough hook attached. While mixing, gradually add 1 1/2 cups of the flour and then add in 1 1/2 tablespoons of olive oil. Gradually add the remaining 1 1/2 cups of flour until the dough forms a ball and begins to pull away from the sides of the bowl.

Lightly dust a cutting board with flour and transfer the dough to it. Knead for 5-7 minutes adding flour as necessary. Dough should be tacky but not overly sticky. Form into a ball and fold under itself so the top of the ball is tight.

In another bowl drizzle in a bit of olive oil (just enough to coat the bowl) and swirl around so the bowl is evenly coated. Transfer the dough to the greased bowl. Cover bowl with a tea towel and transfer to refrigerator for at least 4 hours or until dough has doubled in size.

Once risen, transfer the dough to a floured surface and cut it into 6 even pieces. Roll each piece into a ball and then cover with a tea towel to let it rest for about 30 minutes.

While the dough is resting, prepare your red pepper sauce. In a saute pan, heat about 2 tablespoons of olive oil over medium heat. Add the red pepper and cook until tender. Add the chopped roasted garlic and cook for 2 minutes more. Remove pan from heat.

Into a blender, add your peppers and garlic, thyme, chicken stock, tomato paste and a dash of salt and pepper. Blend until smooth. Transfer your sauce back to your pan and stir in the heavy cream. Cook until heated through then set aside.

Preheat your oven to 450 F and situate an oven rack between the middle and the very bottom notches of the oven. Place your pizza stone into the oven while it’s heating up. Now you will begin shaping your dough balls into 5 inch circles (about ¼ inch thick). Roll it out using a rolling pin if necessary. On one of your circles, lay two slices of provolone cheese then top with another of your dough circles. Pinch the edges together with your fingers. You will have three pizzettes in the end.

Top your pizzettes with a layer of sauce, then grated cheese, sausage, tomatoes, and a last sprinkle of cheese. Repeat with the remaining dough and filling ingredients.

Using a pizza peel, slide your pizzettes onto your pizza stone, making sure not to overcrowd the stone (we did 2 at a time). Bake for about 8-10 minutes or until the cheese is beginning to brown slightly. Remove from oven and top with micro greens.