How to make an Italian party favourite: Pizzette - aka little pizze with olives and ham!
– 1.1 lbs. flour
of extra virgin olive oil
– 8.5 oz. lukewarm water
sachet of dry yeast
7 gms – 1/4 oz.
– 5 oz. tomato purée
extra virgin olive oil
– 10.5 oz. shredded mozzarella
1/2 olive per piece
– 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.
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.