Pizzette – Mini Pizza Bites With Assorted Toppings

Pizzette is one of my favorite finger foods.

It’s perfect for any party, family gathering or buffet table.

No Italian apperitivo goes without at least one flavor of these!

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

Just imagine, how cool is it to taste all those pizza flavors without stuffing your belly like a Thanksgiving turkey…that was a pretty topical analogy there, ha?

So if you’re having guests for the Holidays, this might become your singnature appetizer everybody will ask about.

Did I mention kids ❤ them too??

Now, a little bit of my favorite nitty-gritty.

Pizzette Dough

Basic pizza dough is your best bet. I’m making homemade pizza dough from scratch in about 3-4 hours while prepping mains and baking the dessert

Of course, you can short cut and use a store bought. You can even use pizza dough you have in the freezer! Just make sure you defrost it naturally before use.

Another trick with pizzette is that you can 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.

With ingredients listed in this recipe you’ll get about 25-30 pizzette 3 inches in diameter.

Consider each guest would eat at least 3-4, so this quantity will be enough for a party of 8.

Well, of course, consider other things  as your guests’ appetite and what else you are making alongside.

So if you are expecting a bigger crowd make a double portion.

Pizzette Toppings

When it comes to pizzette toppings, imagination is the the only limit.

I’ll give you some ideas to get your creativity going. Or just to make your life easier 😉

Tomato Sauce + Mozzarella Cheese* + Oregano

Tomato Sauce + Mozzarella Cheese* + Anchovy fillet

Tomato Sauce + Mozzarella Cheese* + Salami

Tomato Sauce + Black or Green Olives

Tomato Sauce + Black or Green Olives + Capers

Mozzarella Cheese* + Marinated Artichokes, sliced + Olives

Mozzarella Cheese* + Prosciutto + Arugula

Mozzarella Cheese* + Gorgonzola Cheese + Walnuts

Mozzarella Cheese* + Sauteed Mushrooms/Funghi Trifolati

Potato, thinly sliced + Extra Virgin Olive Oil + Rosemary

*Mozzarella cheese for pizza, grated or cut in cubes

Now off to YOU 🙂

Full Recipe

5 from 1 vote

Pizzette – Mini Pizza Bites With Assorted Toppings

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Soft inside, with golden crust on the outside these pizza bites are total crowd pleasers!

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Prep Time30 minutes mins

Cook Time15 minutes mins

Resting Time4 hours hrs

Total Time45 minutes mins

Course: Appetizer, Pizza

Cuisine: Italian

Ingredients

For Pizza Dough:

• ▢ 3 ½ cup all purpose flour , approx 420 g
• ▢ 1 ½ cup water , lukewarm
• ▢ 1 tsp dry yeast
• ▢ 1 tsp sugar
• ▢ 1 tsp salt
• ▢ 1 tbsp Extra virgin olive oil

For Tomato Sauce:

• ▢ 2 cups tomato puree , passata di pomodoro
• ▢ Handful basil leaves
• ▢ Salt to taste

Topping Suggestions

• ▢ Tomato Sauce + Mozzarella Cheese* + Oregano
• ▢ Tomato Sauce + Mozzarella Cheese* + Anchovy fillet
• ▢ Tomato Sauce + Mozzarella Cheese* + Salami
• ▢ Tomato Sauce + Black or Green Olives
• ▢ Mozzarella Cheese* + Marinated Artichokes , sliced + Olives
• ▢ Mozzarella Cheese* + Prosciutto + Arugula
• ▢ Potato , thinly sliced + Extra Virgin Olive Oil + Rosemary

Useful Tools

• ▢ Round Cookie Cutter

Instructions

Pizza Dough

• Dissolve yeast in lukewarm water with sugar. Let sit for 5-10 minutes.
• In a mixer bowl add flour and yeast water, give a quick stir.
• Using a dough hook attachment start to knead slowly increasing the speed.
• Add salt and extra virgin olive oil.
• NOTE: Don’t add salt immediately as it’ll weaken yeast quality!
• Knead for about 5 minutes.You should get a smoth and pretty soft dough. It’ll be slightly sticky but manageable to handle it with your hands.
• Transfer the dough in large oiled bowl. Cover with a plastic wrap and let rise for 2-3 hours in a warm (not hot!) place.
• Past 2-3 hours the dough should double in size.
• Transfer it to a slightly floured work surface.
• Roll with a rolling pin to about 3-5 mm thick.
• Using a round cookie cutter about 3 inches in diameter cut out pizzette circles.
• Place pizzette on a baking sheet lined with parchment paper leaving some space in between.
• Cover with a linen towel and let rise for 30-60 minutes in a warm place.

Tomato Sauce

• While pizzette are rising it’s a good idea to prepare the sauce and the toppings.
• In a skillet pan add 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 leaved roughly torn with your hands.
• Cook for another few minutes and let cool.

Assemble Pizza Bites

• Cut, slice and pit all other ingredients that you’ve chosen as your pizza toppings.
  Here you can mix, match and be creative!
• Preheat oven to 375F / 190C
• Using your point finger press around and in the center of each pizzetta (see photo) to form a slight cavity to hold in the topping.
• Top with your favorite toppings.
• Bake in a preheated oven for 10-12 minutes until cheese is well melted and pizzette have a light golden edge. Be careful and don’t overcook as the dough might become hard.
  

Notes

*Mozzarella cheese for pizza, grated or cut in cubes

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Here are my pizza 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

Which one is your favorite?