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 – 1/4 oz.
- 1 tbsp of sugar
- 150 ml – 5 oz. tomato purée
- ¼ tsp salt
- 1 tbsp extra virgin olive oil
- ¾ tbsp oregano
- 300 gms – 10.5 oz. shredded mozzarella
- Green olives 1/2 olive per piece
- 40 gms – 1.5 oz. ham
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.
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.