Pizzettis from the Thermomix® are mini pizzas made with shortcrust pastry instead of yeast dough. We sweat the leek and cabanossi in the mixing bowl, add the egg after the first 15 minutes and bake for just 5 more minutes. That keeps the yolk soft-set while the edge turns crisp.
Shortcrust instead of yeast dough saves us the proving time. 20 sec at speed 4 is all it takes to bring butter, flour, salt and water together into a smooth dough. No kneading phase, no resting, straight to rolling. The dough bakes firm and holds the topping without going soggy.
Pizzettis with Cabanossi and Egg, Thermomix®
Ingredients 0 / 9 ✓
- 150 g Gouda
- 120 g butter
- 260 g plain flour (Type 405)
- 1 tsp salt
- 80 g water
- 100 g leek
- 180 g cabanossi
- 50 g butter
- 6 eggs
Instructions 0 / 8
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1
Chop the cheese.
Cut the cheese into pieces, place in the mixing bowl and chop for 5 sec / speed 7, then set aside.
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2
Mix the remaining ingredients.
Place butter, flour, salt and water in the mixing bowl and mix for 20 sec / speed 4.
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3
Shape into balls.
Line a baking tray with baking paper and dust the work surface with flour. Shape the dough into 6 balls.
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4
Place the dough balls on the baking tray.
Roll the dough balls out into circles roughly 15 cm in diameter and form a raised edge about 2 cm high. Place the dough bases on the baking tray. Preheat the oven to 180 °C.
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5
Chop the leek and sausage.
Wash and trim the leek and place in the mixing bowl. Cut the cabanossi into pieces, add to the mixing bowl and chop for 5 sec / speed 6, then push down with the spatula.
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6
Sweat the leek and sausage.
Add the butter and cook for 5 min / 120 °C / reverse direction / speed 1.
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7
Top the bases.
Spread the leek mixture over the bases, sprinkle with 2/3 of the cheese and bake for 15 minutes.
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8
Finish baking and serve.
Crack 1 egg into the centre of each base, scatter the remaining cheese on top and bake for a further 5 minutes.
Tip: If you prefer a runnier yolk, add the egg a few minutes later.
Nutrition per serving
Why we sweat the leek and cabanossi first
Raw leek on the topping releases too much water. We cook it for 5 minutes at 120 °C on reverse direction speed 1 so the leek softens and the cabanossi releases its fat. The 50 g of butter helps things along and stops anything catching. The result is a compact mixture with no excess liquid that would make the base soggy.
The edge must stand up
We roll the dough balls out to 15 cm in diameter and form a 2 cm raised edge. This is not decoration, it is structure. Without a raised edge the egg slides to the side when cracked on and burns against the tray. The edge keeps the egg centred and holds the topping in place.
The egg goes on after 15 minutes
The bases bake first for 15 minutes at 180 °C with the leek mixture and 2/3 of the cheese. Then we add the egg to the centre and scatter the remaining cheese over the top. Just 5 more minutes in the oven. That is the sweet spot for a soft-set yolk. At 20 total minutes with the egg, the yolk goes hard and dry.
If you prefer a runnier yolk, add the egg 2 to 3 minutes later. The white will still set, but the yolk will stay almost liquid. That is a matter of taste. We stick with 5 minutes because it hits the balance between a firm white and a creamy yolk.
Gouda instead of Mozzarella
We use Gouda because it releases far less water during baking than Mozzarella. 5 seconds at speed 7 is enough to grate it. Mozzarella makes the bases wet and the bottom goes soft. Gouda melts evenly and forms a golden crust.
Cabanossi substitutes
Chorizo or smoked salami work well instead of cabanossi. The sausage should have a decent fat content so it gives off flavour while sweating. Lean turkey sausage goes dry and adds little aroma. Chorizo also brings a paprika heat that pairs nicely with the mild leek.
Storing the pizzettis
Pizzettis with egg keep in the fridge for 1 day. The egg dries out when reheated, so they are best eaten fresh. Without the egg you can prepare the bases with topping, store them in the fridge and bake the next day. Crack a fresh egg on just before they go in the oven.
For larger batches you can prepare the dough, roll it out and freeze the unbaked bases. Top and bake straight from the freezer, simply allow an extra 5 minutes in the oven.
Goes well with: Tzatziki.
If you are looking for a classic yeast-based pizza dough, take a look at our Thermomix® pizza dough. Or try our tarte flambee dough variation.
