Cookstr.com

Pizzette

Updated February 23, 2016

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.

24 pizzettes

Preparation Time20 min

Preparation Time - Text20 mins, plus rising

Cooking Time12 min

Cooking Time - Text15

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

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

Ingredients

  • 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

Instructions

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.

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