Pizzette are simply mini pizzas. They can be made using a normal pizza dough base, but I make them using puff pastry (which they also do in Italy). They’re very easy to make, so children can help, and are a great snack/light lunch for kids and adults. They also make a perfect aperitif or party food.
Pizzette ingredients (and equipment)
(makes 21 pizzette)
- One Jus-Rol™ Puff pastry ready rolled sheet
- One egg (for egg wash)
- Tomato passata 500g
- Oregano
- Salt & pepper
- Self raising flour for dusting surface
- Toppings of your choice
- Pastry brush
- Pastry cutter (or a glass) roughly 6cm diameter
- Baking parchment or foil
Method
- Pre-heat the oven to 200c (this is what I do for a fan oven)
- Using the pastry cutter/glass, cut out 21 circles from the ready rolled pastry. You won’t be able to fit all 21 in one go so just re-roll the offcuts and go again
3. Place on the baking parchment/foil and onto a baking tray
4. Beat the egg and brush over each circle
5. Put the passata in a bowl and add oregano, salt and pepper to taste – you only need half a tablespoon of sauce on each disc so gauge how much passata you want to use. We do the lot and then turn the excess into a pasta sauce
6. Put half a tablespoon of the mixture in the middle of the disc leaving a border all around
7. Add your toppings (suggestions below)
8. Pop in the oven for 12-15 minutes or until the borders of the pizzette are nice and golden
9. Let them cool a little before serving
Topping suggestions
You can mix and match here. The girls like plain tomato ones, ones with a sprinkle of grated cheese and ones with sliced black olive. I add a tiny pinch of extra oregano to each of these.
If you can get hold of it, a few cubes of provolone cheese makes a great topping. A small piece of ham, an anchovy, a couple of cubes of pancetta, mushrooms…whatever you want, just don’t overload. You can even leave off with the tomato sauce and use half a teaspoon of pesto in the middle with a little cheese.
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