I have already talked about pizzette once, here is the same concept but a completely different recipe. Tiny pizzas that your kids (and husband) will love. Lots of little tapas to enjoy, possibly with friends :)
These are made from scratch, that means no bad oil or unhealthy boxed pizza. I know you are probably already thinking that you will never make the dough right, plus the leavening takes a long time, and the kneading… but stop right there, the dough of these pizzette is made with a little trick that makes it super fast to prepare: baking powder instead of yeast ;)
The possible flavors for these tapas pizzette are countless, here I am going to suggest you 5 variations, but you can use your imagination and make them in any way you like!
- Tomato sauce
- 1 box parmalat strained tomatoes
- 2 tbs olive oil
- oregano to taste
- 10 large basil leaves
- Quick pizza dough
- all purpose flour (200 gr)
- 1 1/2 tsp baking powder
- 1 pinch salt
- butter (20 gr)
- milk (120 ml)
- canned tuna, possibly in olive oil, it tastes so much better!
- olives, black or green
- 1 sausage (we like mild Italian)
- brie cheese
First prepare the tomato sauce. Boil for several minutes 1 box of parmalat strained tomatoes, 2 tbs olive oil, oregano to taste and lots of basil leaves broken into pieces with your hands.
Then prepare the dough. Mix flour, baking powder and salt. Melt the butter and add it together with the milk to the flour. Mix all the ingredients and knead for about 2 minutes until everything comes together and you can form a ball (picture 1).
Roll out the dough to about 1/10″ (3 mm). Remember to flouring the dough and the counter as needed to prevent it from sticking (picture 2).
Using a round cookie cutter of about 3″ (8 cm) in diameter cut as many disks as possible (I used a scalloped cutter). This house is a no-waste-allowed house, so I roll out the leftover dough again and again until there is just one piece left, I roll that last piece out and top it too, but you won’t see its presence in the pictures ;)
Line some oven pans with parchment paper and transfer the pizza disks to the pans. Lightly brush the pizzette with some olive oil so they will get a nice color and turn out crispy. Turn on the oven at 400ºF (200ºC).
Now you are ready to top your pizza dough disks with your favorite ingredients!
These are the toppings I suggest:
This is a plain topping, what americans call cheese pizza: pour one scant spoon of tomato sauce on each dough disk and spread around. Top with some cubes of mozzarella and dust with dried oregano.
Brie cheese and rosemary
One of my favorite pizza topping can be used on these pizzette as well. This topping also make for tiny white pizzas. Top the disks with a small piece of brie, rosemary and little bit of mozzarella.
Tuna and olives
Pour one scant spoon of tomato sauce on each dough disk and spread around. Top with some tuna and a couple of halved olives. The picture in here does not have tomato sauce but it tastes a lot better with it.
Tuna and mozzarella
Similarly to the previous one but with a distinct flavor. Pour one scant spoon of tomato sauce on each dough disk and spread around. Top with some tuna and some cubes of mozzarella.
This topping takes a little preparation so start a head, possibly before you start making the dough. Remove the skin from the sausage and brake it in pieces in a pan over medium heat. Add 1/8 to 1/4 cup of tomato sauce, 1 tsp of rosemary and cook, stirring and breaking the larger pieces of sausage (if there are any). Cook for about 10 minutes until the sausage is done and the sauce is reduced. Top the pizza disks with the sausage sauce and some mozzarella cubes.
Bake for 10-20 minutes, until the dough is light brown and the mozzarella has melted.
Enjoy! My mouth is watering I believe I am going to have to make these over the weekend!