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!

Course Appetizer

Cuisine Italian

Prep Time 30

Cook Time 15

Servings mini pizzas

Calories 79kcal

Author Pina Bresciani

Ingredients

1 batch pizza dough can use any pizza dough recipe, or store-bought
½ cup pizza sauce
¾ cup mozzarella cheese, shredded
3-4 slices mortadella
3-4 slices prosciutto
1 cup arugula
¼ tablespoon burrata cheese or stracciatella
¼ cup pistachio pesto
¼ cup cherry tomatoes sliced
2 tablespoon parmigiano reggiano shavings
½ cup water
1 tablespoon olive oil
fresh basil

Instructions

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.
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 ⅓ 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.
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 ⅓ of thee pizzas (this will becomes the prosciutto and arugula pizzas).
Leave ⅓ 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.
Place fresh basil on the margherita pizza.
Assemble the prosciutto pizzas: Place arugula on the pizza, top with small pieces of prosciutto, tomatoes, and parmigiano shavings.
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.
Enjoy your mini pizzettas!

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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