Mini Pizzetta are small fun-sized pizzas that are perfect for appetizers, lunch, and parties. Quick and easy, these mini pizzas go from oven to plate in no time, and the best part? They are delicious and the flavour possibilities are endless!
Pizza is amazing. I always enjoy seeing that amazing crust, bubbling cheese, and the scent of the amazing toppings that brings it all together. My only problem is that it’s always so difficult to choose a pizza!
Usually, Italian pizzas are served individually, so you’re not often mixing and matching (unless you’re eating with a generous friend!), which can make choosing a pizza difficult (e.g. do I want mortadella or prosciutto? Maybe some burrata with pistachio? What about cherry tomatoes? decisions, decisions…).
Enter mini pizzetta; these little pizzas are fun, delicious, and best of all, give you so many options for toppings! With these smaller versions, I can make so many variations, and I won’t have any trouble picking which pizzas I want!
“Mini pizzetta” literally translates to “small, or mini pizza” while “mini pizzette” translate to “small or mini pizzas” So “mini pizzetta” is singular, and “mini pizzette” is plural.
Why you should make Mini Pizzetta
- They are fun – every time I serve these mini versions, it gets guests excited when they see them coming to the table.
- They are versatile – you can make mini pizzetta as an appetizer for larger groups, or make a few for each person as a dinner!
- They taste amazing – since you can create so many different options, you can have endless flavor opportunities, and the dough comes out perfectly!
Ingredients for Mini Pizzetta
- Pizza dough
- Pizza sauce – to coat the pizza dough and give the pizza that distinct flavor
- Shredded mozzarella – to layer on your pizza for that perfect melted cheese
- Toppings – these ingredients really make the pizzettas shine!
- Mortadella
- Prosciutto
- Arugula
- Burrata
- Pistachio pesto
- Cherry or grape tomatoes
- Parmigiano Reggiano shavings
- Water mixed with olive oil – to make a salamoia
What Type of Dough to Use
For this recipe, I like to use an easy and quick recipe, like this no knead pizza dough. It saves me time, and makes a beautiful crust. If you’re really short on time though, you could pick up ready-made pizza dough from your local grocery store, or even better, your local Italian supermarket.
What type of Cheese to Use
For any Italian pizza, picking the right cheese is so important. Using a full fat mozzarella will give you the best flavor, and best melting consistency, as opposed to a light fat cheese.
For these mini pizzettas, shredded mozzarella will do the trick; also if you can, be sure to get mozzarella that is in block form rather than pre-shredded mozzarella, as the pre-shredded cheese may not give you the melted consistency you’d want for pizzas.
Topping Ideas
When it comes to pizzetta toppings, the sky is the limit! Here are a few ideas, but feel free to take matters into your own hands and come up with your own topping combinations!
A classic margherita – tomato sauce, mozzarella, basil.
Another variation of this version is to replace the fresh basil with dried oregano.
Mortadella, burrata, pistachio pesto
This combination is fun, not to mention delicious!
Prosciutto, arugula, cherry tomatoes and parmigiano shavings
A classic combination!
How to make Mini Pizzetta
Preheat oven to 450F.
Stretch the pizza dough, and roll it out if necessary. Cut circles (9-10cm in diameter) into the dough using a cookie cutter. (Photos [x])
Roll out the remaining dough, and cut out more circles. (Photos [x])
Place the circles on a parchment-lined baking sheet. Give them enough room, since they will grow when baked. (Photos 1-2)
We will be making 3 types of mini pizzas, so spoon tomato sauce on to 3 of the pizzas.
For the remaining pizzas, brush the salamoia on. This will keep it moist when baking. (Photo 3)
Place the pizzas into the oven and bake for 8-10 minutes.
Remove from the oven, and place shredded mozzarella on the pizzas with the tomato sauce, and an additional 2 pizzas (this will becomes the prosciutto and arugula pizzas). (Photo 4)
Leave 1/3 of the pizzas without toppings (this will become the mortadella/burrata pizzas).
Place the pizzas back in the oven and bake for an additional 3-5 minutes, until the cheese is melted. (Photo 5)
Place the remaining toppings on the mini pizzas (photo 6)
Enjoy your mini pizzas! You’ll be glad you made them, and so will your friends and family!
FAQs
Yes! A pizzetta (small pizza) are popular in Italy, especially as finger foods or for anyone looking for a lighter meal. You can make a whole bunch ahead of time for a get together, and you’ll have happy guests!
Traditionally in Italy, pizzette are about 7-8cm in diameter. The mini pizzettas in this recipe are slightly larger, 9-10 cm in diameter.
The difference is really in the size. Pizzetta are just mini versions of pizza, so they can be used for appetizers, whereas pizza will usually be lunch or dinner.
That’s totally up to you! This recipe calls for some amazing classic combinations (like mortadella and pistachio, or margherita), but the toppings can be open to your creativity; you could pair olives, peppers, red onions, with Italian cured meats, or you could use eggplant and tomatoes for a vegetarian option.
The beauty of pizzette is that you can make so many combinations!
Storage
The pizzette will keep well at room temperature for about one hour. If they go out any longer they should be stored in the fridge for up to 3 days. Warm them up in the microwave or oven.
When it comes to freezing, freezing is not recommended for the mortadella or prosciutto pizzette. But the margherita pizza would freeze quite well. Freeze in an airtight container or ziploc bag. When ready to eat, let them come to room temperature in the fridge, and warm up in the oven.
Top Tips
- The pizzas in this recipe are 9-10 cm in diameter, but you can make them smaller. A traditional mini pizzetta would be about 7-8cm in diameter. I make mine just slightly larger so they could fit more toppings!
- For leftover pizzetta (if any!), fry an egg and put on top of your pizzetta for a fun breakfast twist!
- You can use any combination of toppings you’d like! The toppings in this post are just suggestions – feel free to keep it simple, and make all margherita pizzas, or be creative! The possibilities are endless.
Mini Pizzetta
Mini Pizzetta are small fun-sized pizzas that are perfect for appetizers, lunch, and parties. Quick and easy, these mini pizzas go from oven to plate in no time, and the best part? They are delicious and the flavour possibilities are endless!
Ingredients
- 1 batch pizza dough can use any pizza dough recipe, or store-bought
- 1/2 cup pizza sauce
- 3/4 cup mozzarella cheese, shredded
- 3-4 slices mortadella
- 3-4 slices prosciutto
- 1 cup arugula
- 1/4 tbsp burrata cheese or stracciatella
- 1/4 cup pistachio pesto
- 1/4 cup cherry tomatoes sliced
- 2 tbsp parmigiano reggiano shavings
- 1/2 cup water
- 1 tbsp olive oil
- fresh basil
Instructions
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Preheat oven to 450F.
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Stretch the pizza dough, and roll it out if necessary. Cut circles (9-10cm in diameter) into the dough using a cookie cutter.
-
Roll out the remaining dough, and cut out more circles.
-
Place the circles on a parchment-lined baking sheet. Give them enough room, since they will grow when baked.
-
This recipe makes 3 types of mini pizzas, so spoon tomato sauce on to 1/3 of the pizzas.
-
Combine the water and olive oil together – this is called a salamoia. For the remaining pizzas, brush the salamoia on. This will keep them moist when baking.
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Place the pizzas into the oven and bake for 8-10 minutes.
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Remove from the oven, and place shredded mozzarella on the pizzas with the tomato sauce, and an additional 1/3 of thee pizzas (this will becomes the prosciutto and arugula pizzas).
-
Leave 1/3 of the pizzas without toppings (this will become the mortadella/burrata pizzas).
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Place the pizzas back in the oven and bake for an additional 3-5 minutes, until the cheese is melted.
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Place fresh basil on the margherita pizza.
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Assemble the prosciutto pizzas: Place arugula on the pizza, top with small pieces of prosciutto, tomatoes, and parmigiano shavings.
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Assemble the mortadella and burrata pizza: Place small pieces of mortadella on the pizza, top with dollops of burrata, and pistachio pesto. Sprinkle with chopped pistachios.
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Enjoy your mini pizzettas!
Recipe Notes
- The pizzas in this recipe are 9-10 cm in diameter, but you can make them smaller. A traditional mini pizzetta would be about 7-8cm in diameter. I mine just slightly larger so they could fit more toppings!
- You can use any combination of toppings you’d like! The toppings in this post are just suggestions – feel free to keep it simple, and make all margherita pizzas, or be creative! The possibilities are endless.
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