Mini pizzas are one of the most popular finger foods in Italy. They are usually served as a fun, crunchy starter, or during buffets and gatherings. Making pizza biscuits is actually very simple, and you can add your favourite toppings for a fun evening with your family.
Keyword: mini pizza, pizzette
Servings: 28small pizza biscuits
1 small glass or round pastry cutter 3 inches or 7 cm in diameter.
1⅓cupsflour(half all purpose and half whole wheat) + 1 tablespoon for kneading
1teaspooninstant dry yeast
TOPPING 1: Marinara Sauce (for 28 mini pizzas)
½can (7 ounces)diced tomatoes
TOPPING 2: potatoes and rosemary (for 28 mini pizzas)
salt and pepper
TOPPING 3: artichokes and olives (for 28 mini pizzas)
To a small container, add the lukewarmwater, instant dry yeast, and sugar. Stir and set aside for a minute.
To a bowl, add the flour. I like to use half all-purpose and half whole wheat but you can also use 100% all purpose flour.Add a pinch of salt and the water with the yeast. Combine with a spatula till flour absorb all the liquid.
Transfer to a worktop and knead with your hands for 8 minutes, dusting your worktop with flour to prevent the dough from sticking. You should get a smooth, soft but springy dough.
Shape the dough into a ball, then put it in a lightly oiled bowl. Cover with a plate turned upside down and let proof in a warm room till it doubles in size. It should take from 1.5 to 2 hours.
While the dough proofs prep the toppings
TOPPING 1: Marinara sauceTo a bowl add canned diced tomatoes, oregano, salt, pepper, and finely sliced garlic. Crush and mix the sauce with a fork and set aside. Optionally you can add a tablespoon of extra virgin olive oil.
TOPPING 2: Artichokes and olivesPrepare the marinara sauce as described above. Drain the artichoke hearts, then cut them in thin slices (julienne) and set them aside.Cut the olives in half and set them aside.
TOPPING 3: Potatoes and rosemaryWash and peel the potatoes, then cook them in the microwave at full power for 4 minutes or until soft. If you don't have a microwave, you can steam or boil the potatoes.Sliced the cooked potatoes and set them aside.Finely slice the red onion and set it aside.
Shape the mini pizzas
After proofing, transfer the dough onto a worktop, foldit on itself 4 times, make a ball, and roll it out with the help of a rolling pin. Roll it out to about 3 to 4 millimetres, or 0.12 inches, thin. The shape is not important.
Use a small glass or a round cookie cutter of about 2.7 inches or 7cm, to cut out the mini pizzas.Put together the leftover dough, roll it out again, and cut it. Repeat until you run out of dough. You should be able to get around 28 mini pizzas with a 2.7 inches or 7cm cookie cutter.
Transfer the mini pizzas onto a baking sheet lined with parchment paper, then apply your favourite toppings.
TOPPING 1: Marinara sauceApply some of the marinara sauce with a tablespoon on each mini pizza. Add a caper in the centre.
TOPPING 2: artichokes and olivesApply the marinara sauce first, then add a pinch of sliced artichokes in the centre of the mini pizza, and half olive on top.
TOPPING 3: potatoes and rosemaryAdd a slice of the potato in the centre of the mini pizza, add a pinch of sliced onion on top, season with salt and pepper, then add three rosemary needles on top of each pizzetta and drizzle with some olive oil.
Bake in a preheated oven at 480F or 250C for 7 to 9 minutes, or until your mini pizzas are golden and crispy on top.Arrange on a serving platter or on a cutting board and enjoy while still warm and crunchy.