Pizzettes that meld savory and slightly sweet are great idea for holiday parties. These pizzettes are just right for one hearty eater, or to split for 2 or 3 people. Substitute figs for dates or pecans for walnuts if you like. And if you prefer more sweetness, drizzle with chestnut honey before serving. 

Ingredients

1 recipe pizza dough, risen at least 4 hours

1 cup Parmigiano-Reggiano, grated

1-2 cloves garlic, chopped very fine or grated

4 tablespoons of Badia di Coltibuono Extra Virgin Olive Oil

4 ounces Pancetta or Galloni Prosciutto di Parma, chopped into small dice or slivers

Salt to taste

8 dates, slivered

4 ounces of Gorgonzola Dolce, broken into small chunks 

20 walnut halves

6 sprigs of fresh thyme

3 tablespoons Alce Nero Forest Honey or Miele Thun Chestnut Honey

Heat oven at the highest possible temperature -- at least 450 degrees. Stretch the dough into three rounds on pizza pans or parchment paper. 

Drizzle each with a tablespoon of olive oil. Sprinkle minced garlic evenly over the three rounds. Sprinkle 1/3 of the Pancetta or Prosciutto on each round.

Sprinkle 1/3 cup of Parmigiano-Reggiano on each round. Sprinkle a little Ravida Sea Salt on each pizzette Place pans with pizzette in oven or slide onto pizza stone. If necessary, bake one or two at a time.

Bake for 15 minutes until cheese is bubbling and crust edges puff.

Remove pizzas to heat-proof surface. Sprinkle with chunks of Gorgonzola, dates, walnut halves and several springs of thyme. Place in oven or on pizza stone and bake about 10 minutes more until cheese is bubbling. Drizzle with Alce Nero Forest Honey or Miele Thun Chestnut Honey, if desired. Serve hot or at room temperature.

• 1 recipe Basic Pizza Dough, risen at least 4 hours
• 1 cup Parmigiano-Reggiano, grated
• 1-2 cloves garlic, chopped very fine, or 1 1/2 teaspoons Gia Garlic Paste
• 4 tablespoons of Badia di Coltibuono Extra Virgin Olive Oil
• 4 ounces Pancetta or Galloni Prosciutto di Parma, chopped into small dice or slivers
• Ravida Sea Salt to taste
• 8 dates, slivered
• 4 ounces of Gorgonzola Dolce, broken into small chunks 
• 20 walnut halves
• 6 sprigs of fresh thyme
• 3 tablespoons Alce Nero Forest Honey or Alce Nero Chestnut Honey, optional

Heat oven at the highest possible temperature -- at least 450 degrees. Stretch the dough into three rounds on pizza pans or parchment paper. 

Drizzle each with a tablespoon of olive oil. Sprinkle minced garlic or garlic paste evenly over the three rounds. Sprinkle 1/3 of the Pancetta or Prosciutto on each round.

Sprinkle 1/3 cup of Parmigiano-Reggiano on each round. Sprinkle a little Ravida Sea Salt on each pizzette. Place pans with pizzette in oven or slide onto pizza stone. If necessary, bake one or two at a time.

Bake for 15 minutes until cheese is bubbling and crust edges puff.

Remove pizzas to heat-proof surface. Sprinkle with chunks of Gorgonzola, dates, walnut halves and several springs of thyme. Place in oven or on pizza stone and bake about 10 minutes more until cheese is bubbling. Drizzle with Alce Nero Forest Honey or Miele Thun Chestnut Honey, if desired. Serve hot or at room temperature.