Pizzette - Mini Pizza Bites with 10 Delicious Topping Ideas

Pizzette are small bite-size pizzas that are usually made with a variety of toppings.

They are one of my favorite finger foods, perfect for any party, family gathering, to bring to the office or even make a dinner out of them.

Soft inside, with golden crust on the outside these bite-size pizzas are total crowd pleasers.

Imagine, how you can taste multiple pizza flavors without stuffing your belly like a Thanksgiving turkey.

If you’re having guests for the Holidays, this might become your signature appetizer everybody will ask for (including kids!).

Table Of Contents

• Recipe In A Nutshell
• How To Make - Step By Step
• Pizzette Toppings
• Make Ahead
• How To Store
• Serving Suggestion
• My Pizzette Toppings
• Full Recipe

How To Make - Step By Step

• Easy homemade pizza dough ready in 3-4 hours. Use the recipe below to make homemade pizza dough from scratch.
• Short cut. Use a store bought pizza dough. You can even use pizza dough you have in the freezer! Just make sure you thaw it before use.
• Shortcut and a trick! Use puff pastry dough instead of pizza dough. Your pizzette will be puffy and crunchy and you don’t even need to think about kneading, unless you’re making homemade puff pastry.

Homemade Pizzette Dough

• In a mixer bowl add flour, yeast and sugar. Mix. Add water, milk and salt. Mix until crumbly dough forms. Add olive oil.
• Using a dough hook attachment start to knead slowly increasing the speed. Knead for about 5 minutes. You should get smooth, soft dough. It might be slightly sticky but easy to manage.
• Transfer the dough in large oiled bowl. Cover with a plastic wrap and let rise for 2-3 hours.
• Past 2-3 hours the dough should double or almost double in size. Transfer it to a very lightly floured work surface.
• Roll with a rolling pin to about 3 mm (⅙ of an inch) thick.

IMPORTANT TIP: It's best roll the dough quickly, then cover it with a plastic wrap and a kitchen towel and let sit for 10 minutes. Then roll again. You'll find the dough is much easier to roll giving it a few minutes of resting time. Repeat again if needed until you've reached desired thickness.

If the dough seems too thin don't worry, it will puff up during the second rise. Obviously is should not be paper thin or transparent.

• Using a round 3-inch cookie cutter (or a little smaller - 7-7.5 cm) cut out pizzette circles.
• Place pizzette on a baking sheet lined with parchment paper leaving some space in between.
• Cover with a plastic wrap/poly bag and let rise for 30-60 minutes.

Tomato Sauce & Toppings

While pizzette are rising prepare the sauce and the toppings.

• In a skillet pan add a generous drizzle of extra virgin olive oil and tomato puree/passata di pomodoro, let simmer on low heat until slightly reduced. The thickness of the sauce should be good enough to stay on pizzetta, not too liquid-y but also not paste-like.
• Add fresh basil leaves roughly torn with your hands.Cook for another few minutes and let cool.
• Cut and slice other ingredients for the topping if needed.

Assemble & Bake

• Cut and prepare all other ingredients that you’ve chosen as your pizza toppings. Feel free to mix and match and be creative!
• Preheat oven to 375F / 190C.
• Using your point finger press around and in the center of each pizzetta to form a slight cavity to hold in the topping.
• Top with toppings (see topping ideas below).
• Bake in a preheated oven for 15 minutes until cheese is well melted and pizzette have a light golden edge. Give or take 2-5 minutes of cooking time depending on your oven.

My Pizzette Toppings

Tomato Sauce + Mozzarella Cheese + Oregano

Mozzarella Cheese + Marinated Artichokes, sliced + Olives
Tomato Sauce + Mozzarella Cheese* + Anchovy fillet

Potato, thinly sliced + Extra Virgin Olive Oil + Rosemary

Tomato Sauce + Mozzarella Cheese* + Salami

Full Recipe

Buon Appetito!