Today I am going to share with you another piece of my childhood. I don’t remember ever attending a birthday party as a child where there was no focaccia and/or pizzette as part of the buffet. Usually you can buy these little pizze (pizzette actually means “little pizze”) at any bakery and kids love them. I love to make them at home and take them to parties, picnics or get togethers. They are always a hit and are very easy to make. They can be eaten warm or at room temperature and you can choose your own favourite toppings. I usually make half a batch with ham and the other half with green olives (which are perfect for vegetarians). Also, when I make pizzette, I use shredded mozzarella and not the traditional bocconcini/fior di latte that I always use when I make pizza at home. I find that they taste much closer to the “original pizzette” this way. Buon appetito!
- 500 gms – 1.1 lbs. flour
- 3 tbsp of extra virgin olive oil
- 1 tsp of salt
- 250 ml – 8.5 oz. lukewarm water
- 1 sachet of dry yeast (7 gms – ¼ oz.)
- 1 tbsp of sugar
- Prepare the pizza dough as per the steps on How to make pizza dough in the Techniques page.
- In the meantime, prepare your tomato sauce by mixing the purée with salt, extra virgin olive oil and oregano. Keep it aside.
- In this case, I have used ham and green olives. Simply slice them and keep aside.
- When the dough has risen, divide into 15 equal balls and flatten them with your palm. They have to be about 1.2 cm – ½ inch thick.
- Place them on a baking tray covered with baking paper and spoon the tomato sauce on the top.
- Bake in a preheated fan forced oven at 190°C – 375°F for 15 minutes or until the pizza base is cooked.
- Then take them out, add the shredded mozzarella first and then the other toppings.
- Put the pizzette back in the oven and broil them for 5 minutes or until the cheese has melted and has become golden brown.
- Let them cool down… and serve.