Try this easy pizzette recipe for delicious Italian pizza bites. These mini pizzas are bursting with authentic flavors!
Give this easy pizzette recipe a go for some delicious Italian pizza bites. They are bursting with authentic flavors, bringing a delightful twist to the classic pizza experience.
Whether you’re sharing them with friends or enjoying a quick snack, mini pizzas are perfect for any occasion – appetizers, breakfast, snacks, finger food, quick lunches, or dinners.
What are pizzette
Pizzette, which is the Italian term for small pizza bites, are delightful and smaller versions of the classic pizza. They are typically made using the same ingredients and flavors as a regular pizza but in a more compact size.
Picture them as fluffy clouds of pizza dough, adorned with vibrant tomato sauce and melted shredded cheese, baked to perfection for a heavenly light and crispy crust.
Kids love pizzettes! They’re easy to grab, enjoy, and get back to playtime. Make a big batch because they disappear fast!
And for more Italian baked goods, try this tomato and olive bread and puff pastry pockets.
The best pizzette recipe
To make these tasty appetizers, skip store-bought or puff pastry and opt for homemade dough made from scratch.
I added extra water to make it light and fluffy. Even if the dough gets a bit sticky, trust me, the final result of mouthwatering homemade mini pizza rounds is totally worth the effort.
Let your kids have fun spreading sauce on the pizza; they’ll absolutely love this activity!
Useful tips
- After the dough has risen, you can shape your mini pizzas in two ways. First, press the dough into a large rectangle and cut out pizza rounds. Alternatively, divide the dough into portions, gently press each one down, and create delightful small, round shapes.
- This homemade pizza dough recipe is versatile and can be used to make not only mini pizzas but also a standard round or large rectangular pizza.
- Regardless of the method you choose, avoid adding extra flour beyond the amount specified in the recipe. The dough should have a slightly sticky texture. To prevent sticking, simply apply a small amount of oil to your hands and evenly rub it over the dough. This will prevent the dough from sticking to your hands, making it easier to work with.
- Avoid using a rolling pin to flatten the dough. Instead, gently press it down with your hands to form a large rectangle.
Let’s see what you’ll need to make this pizzette recipe.
Ingredients
If you own a digital kitchen scale, I recommend using it for baking instead of cups and spoons. It provides more accurate results as scooping methods can vary. Trust me, using a kitchen scale will enhance your baking experience.
(for 36 mini pizzas):
- 600g (4¾ cups) all-purpose flour
- 2Tbsp oil (I use olive oil, but sunflower or corn oil works too)
- 20g (3½ tsp) salt
- 1Tbsp sugar
- 7g (2¼ tsp) active dry yeast
- 400 ml (1½ cups + 3Tbsp) lukewarm water
- tomato or pizza sauce
- shredded mozzarella (pre-shredded cheese can be used)
How to make mini pizzas
1. Combine lukewarm water, yeast, and sugar. Allow it to sit for 5 minutes. Then, add olive oil.
2. Add flour and salt to the mixture. Knead the dough, which may be sticky, preferably with a stand mixer. If kneading by hand, you can prevent sticking by dipping your fingers in olive oil. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size.
3. Grease the baking paper with oil. Once the dough has risen, transfer it onto the greased paper (you can simply invert the bowl and let the dough fall onto the paper). Use oiled hands to press the dough into a 1 cm (½ inch) thick rectangle.
- Please note: This dough should never be rolled out with a rolling pin. Instead, gently press it with your fingertips, as if massaging it. Imagine that you are playing the piano to create a soft and airy texture.
- It’s a simple technique: use your fingertips to press the dough down from the center, gradually patting it outward. Then gently stretch it to the edges, shaping it into a rectangle.
If the dough is difficult to stretch, let it rest for 10 minutes. This will allow it to become more elastic and easier to work with.
4. Cut the dough into 36 rounds, around 7-8cm / 3 inches in diameter. A round cookie cutter or a regular glass can be used for this (grease the rim with oil to prevent sticking). Arrange the pizza bites on a parchment-lined baking sheet. Allow some space between them as they will expand while baking. Leave them at room temperature for 15 minutes.
5. Gently flatten each pizza round with your fingertips. Add tomato sauce on top and, if desired, sprinkle with salt.
6. Bake the mini pizzas at 220°C (425F) for 15 minutes. Remove them from the oven and place shredded cheese on top of each one. Bake for additional 2 minutes until the cheese melts.
Delicious pizzette are now ready to be enjoyed!
Pizzette topping ideas
I love Little Margherita pizza rounds – they’re my absolute favorite! It’s just tomato sauce and melted mozzarella, keeping it simple and super tasty. No extra stuff, just pure yum. Today, I’m excited to share this easy recipe with you.
However, the toppings for pizzette can vary widely, depending on personal preference and regional variations.
You can use the same toppings as you would for a standard round or rectangular pizza. It’s entirely up to you, so feel free to add anything you like.
Here are some pizzette topping ideas:
- Pizza sauce, ham, and shredded cheese.
- Sliced mushrooms and shredded mozzarella.
- Chopped grilled fennel sausages and broccoli – this combination is absolutely incredible!
- Thinly sliced potatoes and rosemary.
- Tomato sauce and pepperoni.
- Shredded zucchini and mozzarella create a fantastic pizzette topping.
- Grilled vegetables such as zucchini, bell peppers, and eggplants.
Creative toppings like prosciutto, arugula, sun-dried tomatoes, goat cheese, and various herbs and spices are also commonly used. The possibilities are endless!
FAQ
Absolutely! In fact, that’s something I frequently do. Just remember the key rule: avoid using a rolling pin and instead flatten the dough with your hands, gently stretching it in various directions to form a rectangle that matches the size of the baking dish. If you opt for a larger pizza, bake it for approximately 20-25 minutes at 250°C / 480F.
Mini pizzas can be enjoyed both hot and cold. To store leftover pizzas, place them in an airtight container and refrigerate for up to 3 days.
Yes. These little pizzas are perfect for freezing. After baking them according to the recipe, allow them to cool completely. Then, transfer the cooled pizzette to plastic bags and freeze. They can be stored this way for up to 3 months. When needed, simply defrost the pizzas and reheat them in the oven for a few minutes.
Why not give this easy pizzette recipe a try and treat your family and yourself to some mouthwatering homemade mini pizzas? These Italian pizza bites are sure to become a family favorite in no time!
Enjoy them with a light summer salad. Buon appetito!
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Easy pizzette recipe: Italian pizza bites or mini pizzas
Ingredients
- 600 g (4¾ cups) flour
- 2 Tbsp oil I use olive oil, but sunflower or corn oil works too
- 20 g (3½ tsp) salt
- 1 Tbsp sugar
- 7 g (2½ tsp) active dry yeast
- 400 ml (1½ cups + 3Tbsp) warm water
- tomato or pizza sauce
- shredded mozzarella pre-shredded cheese can be used
Instructions
- Combine lukewarm water, yeast, and sugar. Allow it to sit for 5 minutes. Then, add olive oil.
- Add flour and salt to the mixture. Knead the dough, which may be sticky, preferably with a stand mixer. If kneading by hand, you can prevent sticking by dipping your fingers in olive oil. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size.
- Grease the baking paper with oil. Once the dough has risen, transfer it onto the greased paper (you can simply invert the bowl and let the dough fall onto the paper). Use oiled hands to press the dough into a 1 cm (½ inch) thick rectangle.Please note: This dough should never be rolled out with a rolling pin. Instead, gently press it with your fingertips, as if massaging it. Imagine that you are playing the piano to create a soft and airy texture. It's a simple technique: use your fingertips to press the dough down from the center, gradually patting it outward. Then gently stretch it to the edges, shaping it into a rectangle.If the dough is difficult to stretch, let it rest for 10 minutes. This will allow it to become more elastic and easier to work with.
- Cut the dough into 36 rounds, around 7-8cm / 3 inches indiameter. A round cookie cutter or a regular glass can be used for this (grease the rim with oil to prevent sticking). Arrange the pizza bites on a parchment-lined baking sheet. Allow some space between them as they will expand while baking. Leave them at room temperature for 15 minutes.
- Gently flatten each pizza round with your fingertips. Add tomato sauce on top and, if desired, sprinkle with salt.
- Bake the mini pizzas at 220°C (425F) for 15 minutes. Remove them from the oven and place shredded cheese on top of each one. Bake for additional 2 minutes until the cheese melts.
- Delicious pizzette are now ready to be enjoyed!
I made them for my Italian husband, and they were devoured right away! He loved the pizza bites and said they reminded him of the ones he had in Italy. Thanks for sharing this recipe.
Dear Maggie, you’re welcome! I’m glad your Italian husband enjoyed the pizzettes and they reminded him of the ones in Italy. Thank you for your comment.