Pizzette (mini pizzas)

Serves Icon
Makes10 - Note: 4 hours resting
Time 45 Minutes
  • 15g yeast (alternatively, 6g dried yeast)
  • 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

How to Make It
Step 1

Place the yeast and sugar in a bowl. Pour in the water and stir to combine. Allow to rest for about 10 minutes until foamy.

Step 2

Combine the two types of flour and salt in a bowl. Make a well and add the yeast mixture, olive oil and milk. Use a fork to gradually mix flour into the liquid mixture and just combine. Use your hands to bring the dough together, then turn onto a lightly floured work surface. Knead for 10 minutes or until smooth and elastic.

Step 3

Lightly dust the inside of a large, clean bowl with flour (large enough to hold dough that is double in size). Place the dough inside the bowl and rub extra virgin olive oil on top. Cover with a tea towel and leave to rest in a warm place for 4 hours.

Step 4

Preheat the oven to 230°C conventional oven/ 210°C fan-forced (450° Fahrenheit/Gas 8). Adjust metal racks to the lowest groove of the oven. Line 2 large shallow baking trays with non-stick baking paper.

Step 5

Divide the dough into 4, leaving 3 portions covered by the damp tea towel. Divide 1 portion of the dough into 80-100g pieces. Lightly dust the work surface with flour. Use a rolling pin to roll each piece of dough to form a round pizzetta (mini pizza) shape and transfer to the baking tray. Repeat with the remaining 3 portions of dough. Allow to rest on the 2 baking trays for 10 minutes.

Step 6

Reduce the heat to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Lightly press each round pizzetta in the centre, leaving a 1 cm border around the edges. Add a tablespoon of Italian passata to the centre and bake 1 tray on the bottom groove of the oven for 7 minutes. Remove pizzette from the oven. Add the diced mozzarella and sprinkle with oregano. Cook for a further 4 minutes.

Step 7

Serve immediately or prepare earlier and reheat – 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.

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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