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Party Pizzette

In Italy, there is not a party whether a birthday, office party, or New Years Eve party that doesn’t have a variety of Pizzette being offered. Even in every coffee bar, you see these wonderful handheld appetizers being served.

Party Pizzette

In Italy, there is not a party whether a birthday, office party, or New Years Eve party that doesn’t have a variety of Pizzette being offered. Even in every coffee bar, you see these wonderful handheld appetizers being served.

Party Pizzette

Prep Time

30 min

Total Time

50 min

Serves

6–8 people

Print

Ingredients

2 fresh pizza doughs (store-bought)
1 cup shredded mozzarella
1 zucchini
1 can Mutti tomato sauce for pizza
Handful of baby potatoes
2 artichoke hearts chopped into 1/8 slices
1/4 cup pitted green Castelvetrano Olives
1 tsp dried oregano
1 tsp dried rosemary
salt & pepper
1/4 cup e.v.o. oil
Handful washed fresh basil
1 tsp fleur de sel

Instructions

  1. Pre-heat oven to 425° F.
  2. Flour a work surface and begin to stretch and roll dough.
  3. Stretch it into a round until you get about a less than 1/4 inch thickness.
  4. Dough will be an oval shape and about 12 inches at its largest part.
  5. Take a 2 1/2 inch cookie cutter and cut out rounds and place on a parchment-lined baking sheet.
  6. Place in a warm place to rise for 30 minutes.
  7. Do not place in a warm oven.
  8. While pizzette are rising, wash and grate zucchini, and squeeze excess water out. Place in a bowl and set aside
  9. Peel and wash baby potatoes. Slice potatoes into thin rounds. Place in a bowl and drizzle with extra virgin olive oil and season with salt and pepper and some crushed dried rosemary. Toss well and set aside
  10. In a bowl pour in Mutti pizza sauce, drizzle in some extra virgin olive oil, stir and set aside.
  11. Take baking sheets of pizzette and divide into as close as you can 5 equal groups, then press thumb into the middle of the pizzette creating a little indentation
  12. For one group take potato rounds and place a few on the pizzette, drizzle with a touch of olive oil on top, and sprinkle with Fleur de Sel.
  13. Second group, place some grated zucchini on the pizzette, the grated mozzarella, a sprinkle of fleur de sel, and a drizzle of olive oil.
  14. Third group, spoon some of the pizza sauce into the middle of the pizzette, spread it a bit with a teaspoon, leaving the border without sauce, top with some shredded mozzarella and a basil leaf. Finish with some olive oil on top
  15. Fourth group, spoon some of the pizza sauce into the middle of the pizzette. Place some shredded mozzarella and top with artichoke and green olives.
  16. Fifth group, spoon some of the pizza sauce in the middle of the pizzette, spread it a bit with a teaspoon, leaving the border without sauce, sprinkle with dried oregano and a drizzle of olive oil.
  17. Place Pizzette onto middle rack bake for 5-10 minutes or until you see edges start to turn golden brown. Check on them, as your oven may bake differently. You don’t want them too brown at the bottom.
  18. If you want more sizzle, finish baking on broil for a couple minutes, continually checking to make sure they don’t burn.
  19. Take out of oven and place on a serving platter.

TIPS

  • Take into account 30 minutes to proof the Pizzette. If you have a large oven you could place two baking sheets full and cut your bake time considerably.
  • If you like a thicker crust you can stretch the dough less but take into account that the numbers will be less.
  • The toppings are really up to you. These are the classic Italian assortments, but you let your own creativity flourish.

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