Pizzette (mini pizzas)

Serves Icon
Makes8-10
Time 45 (plus 3.5 hours resting) Minutes
Ingredients
  • 250g Pizza flour e.g. Caputo Pizzeria flour
  • 250g 00 flour
  • 15g fresh yeast
  • 20g sugar
  • 280ml milk (room temperature)
  • 12g salt
  • 60g unsalted butter, cut into small cubes
  • 250g Italian passata
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 350g mozzarella, diced

How to Make It
Step 1

Place the flour in a mixing bowl. Add the crumbled yeast and sugar and mix with a wooden spoon or your hands to combine. Alternatively, use a stand mixer fitted with a dough hook.

Step 2

Add the milk in a slow stream, continuing to mix, then add the salt. Add the butter and mix.

Step 3

Transfer the dough to a work surface and knead until smooth.

Step 4

Transfer the dough to a large bowl, cover with cling film and leave to rise for about 3 hours at room temperature.

Tip: The pizzetta dough should rest away from drafts. If this is not possible, place the bowl with pizza dough covered with cling film in the oven (in off mode) with the light on.

Step 5

Preheat the oven to 220°C conventional oven (without fan) (428° Fahrenheit/Gas mark 7).

Step 6

Divide the dough into 85-100g pieces of pizzette. Alternatively, make them to the size of your choosing, noting that larger pizzas may require a longer cooking time. Lightly dust the work surface with flour. Use your fingers to flatten one of the pizzette. Fold the dough from the top third to the middle and then fold the bottom third to the middle to overlap. Roll into a ball shape. Repeat with the remaining pieces of dough. Place the pizzette onto a baking tray and leave to rest for a further 30 minutes.

Step 7

To make the Italian sauce, place the passata, dried oregano and extra virgin olive oil in a bowl. Stir to combine.

Reduce the heat to 200°C conventional oven (392° Fahrenheit/Gas mark 6).

Step 8

Lightly press each of the round pizzette in the centre, leaving a border around the edges. Add tablespoons of Italian sauce to the centre of the pizzette and bake the tray on the bottom groove of the oven for 7 minutes. Remove the tray of pizzette from the oven. Add the diced mozzarella and cook for a further 5 minutes or until cooked to your liking. Serve immediately – buon appetito.

Tip: Pizzette are great for parties, but they also make a great after school snack. This recipe can be cooked in advance and frozen individually in freezer or snap lock sandwich bags, then reheated in a hot oven for approximately 5-6 minutes- simply buonissimo!

15g yeast (otherwise 10g)|30g sugar|200ml warm water |350g 0 flour|150g 00 flour|20g salt|1 tablespoon (20ml) extra virgin olive oil|150ml milk|300ml Italian passata|250g mozzarella, diced|Oregano

Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon
In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
Vanessa Bottaro

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