Pizzette Rosse brings me back to Rome and to the bakeries that sell them. Pizzette means small pizzas (pizze) in Italian, and Rosse means red, because of the tomato sauce and no other added topping.
Song of the day: Glory Days - Bruce Springsteen
Pizzette Rosse
Crunchy bottom and edges, soft middle, pools of tomato sauce and plenty of evo oil. You might think these pizzette rosse are simple, but don't be fooled by their lack of toppings. They are amazingly flavorful!
A very popular snack, or quick lunch, among kids and grown-ups in Italy, there is no one who doesn't love or have memories associated with Pizzette Rosse. I adapted this recipe from an Italian blogger.
Steps of the preparation
The preparation is not difficult. There are only a few steps involved, mostly regarding the waiting/rising times. You can make the dough by hand or, for a faster result, a stand mixer fitted with the dough hook.
- After you've made the dough, in the stand mixer or by hand, place it in an oiled bowl, lightly oil the top and cover with plastic wrap or a towel.
- Let rise for 1 hour away from cold air or air draughts.
- After the rising time, divide the dough in 4 and shape into 4 small balls. Use a scale to have the same weight (about 100 g).
- Cover with a towel and let rest for 20 minutes.
- Place one of the dough balls and place it on an oiled baking sheet. Stretch slightly with your fingertips, and let rest for 10 minutes. In the meantime, preheat the oven to 450°F (250°C) convection and arrange a lower shelf and a top shelf.
- Finish stretching the dough to get to a diameter of 18 cm (8 inch), more or less. Let rest for 10 minutes.
- Then, spread the tomato passata or pureed canned tomatoes all over the surface and the egdes, not leaving any empty space, paying attention not to drop any tomatoes on the baking sheet.
- Drizzle with abundant evo oil, and sprinkle with salt. Optional, black pepper and oregano. Repeat for all the 4 dough balls.
- Place on the lower rack of the preheated oven and bake for 10-11 minutes, rotating the pan if you see that they are coloring more on one side. Then, carefully, open the hot oven and move the baking sheet from the lower rack to the top rack. Bake for additional 2-3 minutes. Continue until you've cooked all the 4 pizzette. I cooked two at a time.
A Taste of Home
Pizzette Rosse were not only my snack when I was at school, but also my grab and go lunch when I used to work downtown. A stop at the bakery, fornaio, and I was set. Also, in the summer, they were my packed snack to eat at the beach. Nothing better than a pizzetta rossa, warmed up by the sun, eaten under a beach umbrella. Oh, those glory days...
How to eat Pizzette Rosse, the Italian way
Once you get the pizzette out of the oven, you are going to be pretty excited to taste these. The best way, fold it in half and bite in. It makes really great for packing them for snack or lunches. This way you preserve the sauce and don't lose any in the wrapping. More so, a good way to keep you hands somewhat clean.
The aroma of these pizzette rosse is addictive. The richness of the sauce, the slight char on the crust (a true characteristic of the pizzette), the thicker edges covered in sauce, make each bite a delicious delight.
Enjoy a true taste of Italy!
PrintHomemade Pizzette Rosse, a classic Italian snack
Crunchy bottom and edges, soft middle, pools of flavorful tomato sauce and plenty of evo oil. These pizzette rosse are a classic Italian snack, both kids and grown-ups love!
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 pizzette 1x
- Category: Pizza & Focaccia
- Method: Baking
- Cuisine: Italian
Ingredients
- 250 g farina 00 or all-purpose flour
- 150 g water, at room temperature
- 2 g dry yeast (or 5 g fresh yeast)
- 15 g evo oil + more for topping
- 5 g salt
- tomato passata, or pureed canned San Marzano tomatoes
- black pepper, oregano, optional, for sprinkling
Instructions
- In the bowl of a stand mixer fitted with the dough hook, add the flour and the yeast dissolved in the water.
- Start mixing on low speed, then mix on medium speed until the flour is well blended with water.
- Add the salt, then slowly pour the oil in. Mix on medium speed for a few minutes, until the dough wraps around the hook and looks smooth.
- Place in an oiled bowl, lightly oil the top and cover with plastic wrap or a towel. Let rise for 1 hour away from cold air or air draughts.
- After the rising time, divide the dough in 4 and shape into 4 small balls. Use a scale to have the same weight (about 100 g). Cover with a towel and let rest for 20 minutes.
- Place one of the dough balls an place it on an oiled baking sheet. Stretch slightly with your fingertips, and let rest for 10 minutes. In the meantime, preheat the oven to 450°F (250°C) convection. Arrange a lower shelf and a top shelf.
- Keep stretching the dough to get to a diameter of 18 cm, more or less. Let rest for 10 minutes.
- Then spread the tomato passata or pureed canned tomatoes all over the surface, not leaving any empty spaces, including the egdes, paying attention not to drop tomatoes on the baking sheet.
- Drizzle with abundant evo oil, and sprinkle with salt.
- Place on the lower rack of the preheated oven and bake for 10-11 minutes, rotating the pan if you see that they are coloring more on one side.
- Carefully open the hot oven and move the baking sheet from the lower rack to the top rack. Bake for additional 2-3 minutes. Continue until you've cooked all the 4 pizzette. I cooked two at a time.
- Remove from the oven and let cool. Then, fold one in half and bite in!
Notes
The main characteristics of the pizzette rosse are the slightly charred bottom and edges. Also, the tomato sauce, being the only topping, has to be abundant and goes right to the edges.
They are a popular Italian snack, especially in Rome, sold at most bakeries.
I love baking and kneading dough because it takes me to a happy place in my soul.
Cathleen says
I love the method of eating these. They are totally new to me, so I am going to have to try this over the weekend. Thanks so much for the recipe 🙂
Thank you! Even when you buy it, they fld it in two and wrap it for you 😉 . They are super delicious!!!
Allyssa says
super easy and delicious! Thanks a bunch for sharing this idea! super loved it and will make again!
They are so so delicious! Addictive I would say 😉 . Happy you tried them!
Tristin says
Wow, these look so flavorful. Wish I had gotten to grow up eating these as a snack. Will have to make them for my kids!!
I'm sure your kids would love them! There is no Italian kids (or grown-ups) who doesn't!
Linda says
This is new to me and I'm excited to try this. Simple ingredients but deliver amazing flavors
That's mostly what Italian food is, simple and flavorful. These won't disappoint. Thank you!
Melanie says
I made these little pizzas today, my kids really loved them!! Thank you so much for sharing.
I am so happy you made them! I'm sure the kids loved them, they are so so delicious! Thank you!
FOODHEAL says
Pizza made easy! these pizzettes seem less intimidating than a classic pizza. It's really a great idea you have here, thank you
Well, any yeast dough requires a bit of an effort, totally worth it, in my opinion 😉 . Thank you!
Ramya says
Sorry just saw this now will be making this soon i love italian food sooooooooooo much perfect for my office snacks will dm you guys if i make this and let you guys know how it goes Thanks Ramya
This would make a wonderful office snack! 😉 Thanks, Ramya!
Erin says
I have been dying to go to Rome! I live in Munich so I'm not that far off but this past year... man! I can't wait to get there and try pizzette. For now, I'll try your version!
Not too far 😉 . When you go, every Forno or Fornaio will have these. In the meantime, if you want to try, they are very close to the original 😉 .
Alex says
I love that these are considered snacks! Sign me up. And they're so relatively easy to make! I'm excited to give them a go.
Yes! And quick lunch, too! They are not that difficult, and totally delicious. Thank you!
amycaseycooks says
I made these delicious little pizzas last night for a snack to munch on while watching movies. They were perfect! Thanks for the recipe.
Wow, never had them while watching a movie, gotta make them again and try myself! 😉 . Thanks!
Heidy says
Your recipe for pizzette rosse was delicious, and the entire family was delighted to have something new for a snack instead of the same old same old. I will be making this again soon. Have a great week!
Heidy
Thanks! Have a great week, too!