Mini Pizzas- Pizzette

I am excited to share this delicious simple mini pizza dough recipe with you! In Italian these are called “”pizzettes” which means small pizza. I love these especially when I am catering!

The perfect little bites!

 

 

Mini Pizzette- Mini Pizza’s

Ingredients:

  • 3  cups of all-purpose flour
  • 1/2 cup of semolina flour
  • 1 1/2 cups of lukewarm water
  • 1.5 teaspoons of active dry yeast
  • 2 teaspoons of honey
  • 1 teaspoon of salt
  • 1 tablespoon of extra virgin olive oil

Sauce:

You can use any sauce you like but I prefer this tasty tomato basil sauce which is in my second cookbook- A Drop of Ladi & My Greek Soul.   Recipe by friend and Masterchef in Greece; Adam Kontovas.

Tomato Garlic & Basil Sauce Recipe

Ingredients:

  • 3 garlic cloves
  • 1/2 bunch of fresh basil
  • 5 ripe tomatoes
  • 2 tablespoons extra virgin olive
  • Salt and pepper
  • 1 tablespoon white sugar

Method:

  1. Smash three cloves of garlic, pick a bunch of basil and grate five really ripe tomatoes (seeds and all).
  2. Heat two tablespoons of extra virgin olive oil in a big saucepan and saute the garlic. When it starts to brown slightly, remove it from the pan and drop in half of your basil. Saute that for 1 minute and add your tomatoes.
  3. Lower the heat and season with salt, pepper, and sugar. Simmer for 40 minutes on low heat and you’ll have a delicious sauce!
  4. Top sauce with remaining chopped basil.

 

Method:

  1. In a small bowl dissolve the yeast and honey in warm water.
  2. Wait until the mixture is light and bubbly. Pour the mixture in the mixer and add the flours in two increments. Then add the salt. Mix to combine.
  3. Knead the dough with the hook attachment for about 5 minutes.
  4. Transfer the dough inside an oiled bowl. Cover with plastic wrap and let it double in bulk. (About 2 hours)
  5. Transfer the dough to a lightly floured surface and then roll the dough out in a rectangle. Make about 3-4 inch cut out rounds
  6. Place the pizzettes on a baking sheet lined with parchment and cover with a towel to let rise for about 20 minutes until double in bulk.
  7. Prepare your toppings. In this case, I did the following combinations. (See below)
  8. Prepare the pizzettes by adding your toppings. Bake at 400 degrees on pizza stone. I like to bake 5-6 at a time, making sure the pizzettes have enough space apart from each other. Cook between 9-13 minutes or until golden brown.
  9. Remove from oven, and let cool.

 

Pizza Combinations:

  • Feta- Kalamata- Marinara
  • Canadian bacon- Peach Slices- Jalapeno Slices- Mozarella Cheese-  Marinara
  • Pepperoni- Mozarella Cheese- Marinara

You can do any combo your heart desires! I love to get created with these mini pizzas.  I hope you try this out and don’t forget to tag #kouzounaskitchen on Instagram.

 

 

 

 

 

 

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