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Party Pizzette

Party Pizzette

  • Author: Loreto
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 30 pizzette
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian

Description

Party Pizzette:  these wonderful handheld appetizers are served in Italy for aperitivo (cocktails and appetizers). New Year’s Eve is upon us and if you are hosting a party these cute and absolutely delicious Party Pizzette will be the hit of the night! Happy New Year!


Ingredients

  • 2 fresh pizza doughs (store-bought)
  •  1 cup shredded mozzarella
  •  1 zucchini
  •  1 can Mutti tomato sauce for pizza
  •  Handful of baby potatoes
  •  2  artichoke hearts chopped into 1/8 slices
  •  1/4 cup pitted green Castelvetrano olives
  •  1 tsp dried oregano
  •  1 tsp dried rosemary
  •  salt & pepper
  •  1/4 cup e.v.o. oil
  •  Handful washed fresh basil
  •  1 tsp fleur de sel

Instructions

  1. Flour a work surface and begin to stretch and roll dough. Stretch it into a round until you get about a less than 1/4 inch thickness. Dough will be an oval shape and about 12 inches at its largest part.
  2. Take a 2 1/2 inch cookie cutter and cut out rounds and place on a parchment-lined baking sheet. Place in a warm place to rise for 30 minutes. Do not place in a warm oven.
  3. While pizzette are rising, wash and grate zucchini, and squeeze excess water out. Place in a bowl and set aside.
  4. Peel and wash baby potatoes. Slice potatoes into thin rounds. Place in a bowl and drizzle with extra virgin olive oil and season with salt and pepper and some crushed dried rosemary. Toss well and set aside.
  5. In a bowl pour in Mutti pizza sauce, drizzle in some extra virgin olive oil, stir and set aside.
  6. Take baking sheets of pizzette and divide into as close as you can to 5 equal groups, then press thumb into the middle of the pizzette creating a little indentation.
  7. For one group take potato rounds and place a few on the pizzette, drizzle with a touch of olive oil on top, a sprinkle of Fleur de Sel and rosemary.
  8. Second group, place some grated zucchini on the pizzette, the grated mozzarella, a sprinkle of fleur de sel, and a drizzle of olive oil.
  9. Third group, spoon some of the pizza sauce into the middle of the pizzette, spread it a bit with a teaspoon, leaving the border without sauce,  top with some shredded mozzarella and a basil leaf. Finish with some olive oil on top.
  10. Fourth group, spoon some of the pizza sauce into the middle of the pizzette. Place some shredded mozzarella and top with artichoke and green olives.
  11. Fifth group, spoon some of the pizza sauce in the middle of the pizzette, spread it a bit with a teaspoon, leaving the border without sauce, sprinkle with dried oregano and a drizzle of olive oil.
  12. Pre-heat oven to 425° F.
  13. Place Pizzette onto middle rack bake for 5-10 minutes or until you see edges start to turn golden brown. Check on them, as your oven may bake differently. You don’t want them too brown at the bottom.
  14. If you want more sizzle, finish baking on broil for a couple minutes, continually checking to make sure they don’t burn.
  15. Take out of oven and place on a serving platter.
  16. Ready to serve. Enjoy!
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