Pizzette - Mini Pizza Bites With Assorted Toppings

5 from 1 vote

Pizzette - Mini Pizza Bites With Assorted Toppings

Make these delicious pizza bites for your next party or office potluck. Soft inside and crispy on the outside with 10 easy toppings they will disappear fast!

Prep Time30

Cook Time15

Resting Time4

Total Time45

Course: Appetizer, Pizza

Cuisine: Italian

Servings: pizzette

Calories: 211kcal

Author: Svi

Ingredients

For Pizza Dough:

3 cup all purpose flour , 420 grams
1 teaspoon instant dry yeast , add extra ½ teaspoon if baking during cold season
½ cup milk , 120 grams
½ cup + 2 tbsp water , 145 grams
2 teaspoon sugar , 10 grams
2 teaspoon salt , 10 grams
2 tablespoon Extra virgin olive oil 20 grams

For Tomato Sauce:

2 cups sieved tomatoes , passata di pomodoro
Handful basil leaves
Extra virgin olive oil
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

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 a 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 slightly floured work surface.
Roll with a rolling pin to about 3 mm (⅙ of an inch) thick.
It's best roll the dough quickly, then cover it with a plastic wrap and 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 reached a 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 cookie cutter about 3 inches (7.5cm) or a little less 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

While pizzette are rising prepare the sauce and the toppings.
In a skillet pan add a generous drizzle of extra virgin olive oil and sieved tomatoes/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 pizzette 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 assorted toppings (see ideas above).
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.

Notes

*Mozzarella cheese for pizza, grated or cut in cubes

Nutrition