These are mini party pizzas. Try the toppings below, or create your own favorite combinations.
Freezing Tip: These little bites make a good snack to keep in the freezer. Batch freeze them in small quantities, then reheat in a hot oven before serving.
Freezing Information: Freeze the baked pizzettes for up to 1 month
Prepare ahead (dough):
The dough can be refrigerated in an airtight container for up to 1 day. Let stand in a warm place about 2½ hours, until doubled, and knead briefly before using.
Prepare ahead (pizzette):
The pizzettes can be baked up to 24 hours in advance. Reheat to serve.
Preparation Time20 min
Preparation Time - Text20 mins, plus rising
Cooking Time12 min
Cooking Time - Text15
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Cocktail Party, Family Get-together, Formal Dinner Party, game day
Recipe Coursehors d'oeuvre, hot appetizer
Five Ingredients or LessYes
Mealdinner, lunch, snack
Taste and Texturecheesy, chewy, crisp, herby, salty, savory, sweet
Type of Dishpizza
- 3 2/3 cups bread flour
- Two ¼ oz (7g) envelopes instant yeast
- ½ tsp salt
- 1½ cups tepid water
- 2 tbsp olive oil, plus more for the bowl
- 3 tbsp pesto, homemade or store-bought
- 3 tbsp sun-dried tomato paste
- 2 oz (60g) sliced salami or pepperoni, cut into strips
- 6 pitted Kalamata olives, halved
- 2 oz (60g) mozzarella, cut into small slices
- ½ cup packed, coarsely chopped arugula leaves
- 2 tbsp pine nuts
- Extra virgin olive oil, to drizzle
- 3 in (7.5cm) plain pastry cutter
To Make the Dough:
Combine the flour, yeast, and salt in a large bowl. Make a well in the center, add the water and oil, and stir to make a soft dough. Knead on a lightly floured work surface about 10 minutes, until smooth and elastic.
Roll the dough into a ball. Place in a lightly oiled bowl and turn to coat the dough. Cover tightly with plastic wrap. Let stand in a warm place until doubled in size.
To Make the Pizzette:
Preheat the oven to 425°F (220°C). Lightly oil 2 or 3 large baking sheets.
Knead the pizza dough on a lightly floured surface. Roll out into a thin rectangle ¼ in (5mm) thick. Using a 3in (7.5cm) round cookie cutter, cut out 24 rounds, gathering up the dough trimmings and re-rolling as required. Transfer the rounds to the baking sheets.
Spread 12 rounds with the pesto and half with the sun-dried tomato paste. Top the pesto rounds with salami, olives, and mozzarella. Top the sun-dried tomato rounds with the arugula and pine nuts. Brush with olive oil, cover loosely with a clean paper towel, and let stand for 20 minutes, or until puffy.
Bake for 12–15 minutes, until golden brown. Serve warm.
2008 Dorling Kindersley