Pizzette (Mini Pizzas)
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Recipe Intro From lisathompson
As promised, here’s part two of recreating my Grandpa Tony’s Pizza Dough recipe. Now, ready for an Italian lesson? These are pizzette, (pronounced: pee-zet-teh). They are mini pizzas, and they’re equal parts delicious and adorable. You can use so many different toppings. The red onion and olive with arugula is my absolute favorite, and my son loved the pepperoni. You can find these pizzette all over Italy at the bar and focaccerie. They are super satisfying to eat because they have a fluffy, doughy bite, which is my favorite style of pizza hands-down. My Grandpa Tony’s pizza dough is easy, foolproof, and delivers the perfect homestyle pizza crust. The recipe makes 9 pizzette but you can easily double it to feed a big crowd.
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Recipe Card
ingredients
- 1 batch Grandpa's Pizza Dough
- Olive oil
- 1 (28-ounce) can crushed tomatoes
- Sea salt
- Dried oregano, (optional)
- Mozzarella cheese, fresh or low-moisture
- Pepperoni
- Grated provolone cheese
- Thinly sliced red onion
- Kalamata olives
- Fresh arugula
Method
Step 1
To prepare overnight pizza dough, line two baking sheets with parchment paper and dust with flour. Arrange cold pizza dough balls a few inches apart lightly cover with a clean dish towel. Allow dough to come to room temperature for about 2 hours. If baking pizza dough the same day you made it, let dough rise for the second time on its prepared baking sheets for about 45 minutes to 1 hour. Dough should be fluffy and well risen. To test this, make an indentation with a lightly oiled fingertip, the indentation should fill back in slowly. If it fills in very quickly, give it about 25 more minutes to rise.
Step 2
Preheat oven to 450F degrees and arrange oven rack to the bottom third of the oven.
Step 3
Drizzle each pizza dough ball with olive oil, then gently dimple with your fingertips, being careful not to pierce through the bottom of the dough.
Step 4
Top each pizza dough with 1-2 spoonfuls of crushed tomatoes (use a slotted spoon so some of the liquid drains off in the can). Arrange sliced red onion atop the sauce, if using. Season the sauce with a sprinkle of sea salt and dried oregano, if using. Bake one sheet at a time on the bottom rack for 15 minutes. Pizzette should be puffed up significantly but not fully cooked. This gives the bottom of the dough some time to cook and set the sauce on top so it doesn't go soggy.
Step 5
Remove from the oven and sprinkle with cheeses, pepperoni, kalamata olives, or other desired toppings, and continue to bake for another 10 minutes, until golden brown and crisp on the bottom. Top with fresh arugula, if using.
Step 6
Transfer pizzette to a wire rack and allow to cool slightly before eating.