A Classic Italian Crowd Pleaser
Make little pizzette when hosting friends for an aperitivo in the garden. These are crunchy little pizzas that can be easily made with many different toppings. The usual go-tos are tomatoes with mozzarella or pesto.
For the dough: Use a simple puff pastry for pizzette rather than a traditional pizza dough. You can make a puff pastry at home, or if you’re tight on time or don’t have any inclination to make one, you can easily pick up frozen puff pastry at most grocery stores.
Ingredients should be super fresh, seasonal, organic, and come from either a personal garden or a local grower.
For the toppings:
Passata di pomodoro/ dried oregano or thyme/ mozzerella
OR
Fresh pesto
Directions:
Prepare the dough. Roll the dough out very thin, with a rolling pin. Using a round cookie cutter, make little pizzette.
In a bowl, flavor the passata with a little olive oil, sea salt and oregano.
Place the little pizzette on a baking sheet covered with parchment paper. Brush each pizzetta with a little egg. Put a teaspoon of tomato on each pizzetta and bake in a preheated oven at 180 degrees for approximately 5-8 minutes. Add a little piece or sprinkle of mozzarella just before you take them out of the oven.
For the ones with pesto. Simply place a little pesto on each pizzetta and bake.
Buon Appetito!