PIZZETTE THREE WAYS
A classic from the bakeries of Rome, pizzette are a great cocktail-hour crowd pleaser! Using our pre-made frozen pizza dough makes these a cinch to prepare – go as big or small as you like and don’t be afraid to get creative with your toppings!
Ingredients
For Prosciutto, Mozzarella, and Melon Pizzette:
1-2 packets Farro pizza mozzarella, sliced
Olive oil for drizzling
¼ melon, seeds removed and sliced
1 packet Farro Prosciutto
A few rocket, basil, or other green leaves to garnish
For Potato, Rosemary, and Olive Pizzette:
2 medium potatoes, peeled
2 Tbsp olive oil
2 Tbsp rosemary, finely chopped
¼ cup pitted black olives, roughly chopped
For Tomato, Anchovy and Herbs Pizzette:
1 jar Donna Antonio basil and tomato sauce
1 tin anchovies
¼ cup pitted black olives, roughly chopped
A few basil leaves
For all: 1 packet Farro frozen pizza dough, defrosted
Method
Place a pizza stone or baking tray in the oven and preheat the oven to 220°C.
Cut each ball of dough into 6 pieces and roll them into smaller balls – you should have 12 in total. On a lightly floured bench, roll each ball out to a thickness of 3-4mm, approximately 10cm in diameter.
Arrange your bases on a piece of baking paper and add your toppings. Transfer to the pre-heated baking tray and bake for 8-10 minutes until golden.
For Prosciutto, Mozzarella, and Melon Pizzette: Place slices of mozzarella onto each piece of rolled out dough. Drizzle with olive oil, season with salt and pepper, and bake until the cheese is golden and the dough is cooked. Remove from the oven and top each pizzette with a couple of melon slices. Add half a slice of prosciutto and garnish with the greens.
For Potato, Rosemary, and Olive Pizzette: Use a mandolin to finely slice the potato. Pat dry with a clean tea towel or paper towel. Place in a bowl with the olive oil and rosemary and mix well, then season with salt and pepper. Arrange the potato slices over the pizzette in a single layer and add a few olive pieces. Bake until golden.
For Tomato, Anchovy and Herbs Pizzette: Smear tomato sauce onto each piece of dough. Add an anchovy or two, an olive or two, and bake until golden. Garnish with basil to serve.