As you know, I live in Tuscany, which in and by itself already implies the fact that I make pizza at home. We all do around these parts. And, we make different kinds of pizza depending on oor mood or event.
For example, I like to make little pizzette when hosting friends for an aperitivo in our garden. These are crunchy little pizzas that can be easily made with many different toppings. My usual go tos are tomatoes with mozzarella or pesto.
For the dough: I personally prefer to use a simple puff pastry for pizzette rather than a traditional pizza dough. You can make a puff pastry at home, or if you’re tight on time or don’t have any inclination to make one, you can easily pick up frozen puff pastry at most grocery stores.
Remember that in Tuscany our ingredients are super fresh, seasonal, organic, and usually come from our garden or local grower.
With that said, please mindfully choose the best ingredients you can get your hands on, regardless of where in the world you happen to be.
It makes a big difference!
For the toppings:
- Passata di pomodoro/ dried oregano or thyme/ mozzerella
- Fresh pesto
Prepare the dough. Roll the dough out very thin, with a rolling pin. Using a round cookie cutter, make little pizzette.
In a bowl flavor the passata with a little olive oil, sea salt and oregano.
Place the little pizzette on a baking sheet covered with parchment paper. Brush each pizzetta with a little egg. Put a teaspoon of tomato on each pizzetta and bake in a preheated oven at 180 degrees for approximately 5-8 minutes. Add a little piece or sprinkle of mozzarella just before you take them out of the oven.
For the ones with pesto. Simply place a little peso on each pizzetta and bake.