This is a very handy and easy dish for parties and get-togethers. In fact, I wonder why I never made it before. Pizzette are a traditional party food back in Italy and my mum would sometimes make these on a Sunday afternoon for me to have a small party all by myself. The handiness is all in the size because, luckily or unfortunately (you decide), you can put one of these straight into your mouth. In Italian we say that ‘una tira l’altra’ (one follows the other) to stress how moreish these are. They also come in hand – pardon the pun – if your guests are already trying to juggle a drink and a plate with other canapés. These go straight for the mouth in one painless gesture. Very handy, you see?
Needless to say, the topping is highly customizable. The one you find here is the traditional Margherita topping, but please feel free to experiment with alternative ones. Anchovies, tuna and peppers are all stables on a party table back in my home country. The recipe is from Trattoria da Martina, although it appears Anna Gennari is the original author. I have slightly modified the topping quantities. Throughout the recipe I will also share with you a couple of tricks I use when making pizza here in the UK. I find the ingredients contain a lot more water if compared to the ones readily available in Italy, especially mozzarella. This also means that when you are baking them, the pizzas always come out soggy due to the amount of water released.
Ingredients (for the dough)
- 500g strong bread flour
- 50g unsalted butter, softened
- 125ml water
- 125ml whole milk
- 7g sachet instant dried yeast
- 20g caster sugar
- 5g salt
- 1 medium egg
Ingredients (for the topping)
- 20ml extra virgin olive oil
- 500g polpa di pomodoro (you can find this in any large supermarket, it’s like a coarser passata)
- 15g caster sugar
- 10g salt
- 200g mozzarella
- 1 1/2 tsp dried oregano
- To make the pizza dough, put the flour, salt, sugar and dried yeast in the bowl of a freestanding mixer equipped with the hook attachment. In a saucepan, heat the milk and water until lukewarm. Turn on the mixer and slowly add the liquid to the flour, then tumble in the egg. Slowly add the butter while the mixture still roughly mixed, then let the ingredients combine thoroughly. The mixture will be very wet at this stage, but don’t worry.
- Once you have worked the mixture in the mixer for a good 5 minutes, oil your work surface and your hands and turn the dough out onto it. Knead it for a good 5 to 10 minutes until fully combined, pliable and shiny. The oil will prevent the dough from sticking to the work surface and will allow you to knead it. It will slowly be absorbed in the mixture, but don’t be alarmed as this will only add up to the texture and the flavour.
- Turn the kneaded dough into an oiled bowl, cover with clingfilm and let it prove in a warm environment for at least 1 hour or until doubled in size.
- In the meantime, prepare the topping. Pour the polpa di pomodoro in a fine sieve and drain off the excess water. Pour the remaining tomato pulp in a small bowl and add the rest of the ingredients but the mozzarella. Drain the latter from its water, then cut in thick slices and pat with kitchen paper to absorb the excess moisture. You might need to change the paper twice or even three times, depending on the quality of the mozzarella used. Set the topping ingredients aside.
- Once the dough has doubled in size, remove the clingfilm, punch back the dough to its original size and tun it out onto a lightly floured work surface. Using a rolling pin, roll out to the thickness of about 5mm. Flour an 8cm round pastry cutter, then use it to cut out small dough rounds. These will be your pizzette. Place these on baking trays lined with baking parchment, then cover with a towel and let them prove for another hour or until doubled in size.
- Pre-heat your oven to 200C. Dice your mozzarella into small cubes.
- Use the back of a teaspoon to press slightly onto each dough round and make a small indentation. This will host the tomato sauce and the mozzarella. Spoon small amounts of the tomato sauce onto the cavity (be careful not to put too much!), then sprinkle some of the mozzarella on top. Bake each batch of pizzette for 15 minutes, until the dough is nicely golden and the mozzarella on top has melted. Remove from the oven and leave to cool on the side, although these are just as delicious when warm.