These are mini party pizzas. Try the toppings below, or create your own favorite combinations.
- 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:
1. 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.
2. 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:
1. Preheat the oven to 425°F (220°C). Lightly oil 2 or 3 large baking sheets.
2. 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.
3. 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.
4. Bake for 12–15 minutes, until golden brown. Serve warm.