BREAD PIZZETTES with water and flour with bacon, arugula, and provolone, ready in 10 minutes, without yeast, perfect for a tasty dinner, an aperitif, or a party.
The bread pizzettes with water and flour, bacon, arugula, and provolone are the perfect solution if you’re short on time. They are prepared in just 10 minutes, require no rising time, and are perfect for any occasion: homemade aperitifs, savory snacks, appetizers, or even quick dinners.
A very simple dough made only with water and flour, without yeast. This makes them light, digestible, and above all super quick to prepare. A great alternative when you don’t have bread at home or want to bring something different to the table.
These pizzettes are made even more special by the topping: crispy bacon, fresh arugula, and melting provolone blend together in a really tasty mix. The contrast between the strong taste of the bacon, the pungent note of the arugula, and the sweetness of the provolone creates a perfect balance that wins you over at the first bite.
The yeast-free bread pizzettes with water and flour are cooked directly in a pan or in the oven in a few minutes, without the need for long preparation times. They are also ideal for those looking for simple but effective ideas for rustic buffets, aperitifs, or picnics.
Follow me in the kitchen today for the bread pizzettes with water and flour with bacon.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup all-purpose flour
- 3 1/2 tbsp water
- 10 slices bacon
- 3 1/2 oz smoked provolone
- arugula
Steps
Pour the flour into a bowl, add the water and knead. I haven’t added salt, but you can add a pinch if desired.
Work it well until you get a smooth dough, then divide it into 3 pieces or 4 if you prefer smaller pizzettes.
Heat a pan with oil, roll out the dough pieces, and cook in the pan for about 3-4 minutes, turning them over.
Cook the bacon separately for a few minutes and set aside, slice the provolone, and wash the arugula.
Put the pizzettes back in the pan, one at a time, top with provolone, bacon, and cook for a few minutes, then add the arugula.
Bon appétit
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BREAD PIZZETTES with water and flour with bacon
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FAQ (Frequently Asked Questions) How much water for 100 g of flour?
How much water for 100 g of flour?
It depends on the recipe, in this case, 3 1/2 – 4 tbsp are sufficient.
Can they also be baked in the oven or air fryer?
Absolutely yes! They can be cooked as you prefer, cooking times change, they are quicker in a pan even if cooked individually.
Can instant yeast be added?
Certainly! It makes little difference to the result, without yeast, they remain soft if not rolled too thin, with yeast they are soft if left a bit thicker, basically, it’s not needed.
