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
Dietary Considerationhors 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