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Home » Party Nibbles

Mini Pizzas (Pizzette) with Meat, Veggie and Vegan Toppings

July 29, 2021 by Jane Saunders Leave a Comment

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Various mini pizza with text overlay
Three mini pizzas with text overlay
Mini pizza selection with text overlay
Various mini pizza with text overlay

Small enough to hold in one hand, mini pizzas make fantastic finger food for any party. Make a batch of these little pizzas and add a variety of toppings to cater for all tastes and dietary requirements. There are meaty, veggie and vegan pizzette options included here.

Assorted mini pizzas on a baking tray.

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Pizzette are mini pizzas that can range in size from a snack-sized, hand-held 3-inch pizza to a larger individual-sized pie. I’ve gone with the snacking option.

These little pizzas have obvious appeal for parties as they make ideal finger food. Of course, one batch can be topped in various ways to offer variety and cater for different dietary requirements. In the recipe card, I’ve included ingredients for vegetarian and vegan mini pizzas along with a meaty one too.

Oh, and by the way, a pizzetta is one small pizza. Pizzette is the plural. On this basis, and I could be wrong, I don’t think pizzettas or pizzettes are true words.

Mini Pizzas on a wire rack with prosciutto and chilli topping.

Why Make Miniature Pizzas?

There are so many reasons to make these little pizzas:

  • They are fun and the epitome of cute.
  • The base is deliciously crisp.
  • They can be made in advance.
  • And they can be served hot or cold.
  • Plus they are easy to tailor to multiple dietary requirements.
  • They feed a crowd – expect to make around 18 small pizzas.

Of course, the ingredients listed in the recipe card can also be used to make 6 larger servings if you would sooner serve an individual pizzetta to each diner.

Make this recipe for miniature pizzas with the pizza dough listed in the recipe card, try my beer pizza dough, use store-bought dough or, for an alternative, use puff-pastry as the base (use 1½ x this pastry recipe).

Ingredients

Ingredients for miniature pizzas with text overlay.

Use strong white bread flour when making pizza dough. It has a higher level of protein than plain (all-purpose) flour, which means the gluten content is also higher. This in turn gives the dough a stretchy quality, so it can be manipulated into a thin pizza base and it is less likely to tear.

Salt is essential in both the base and the tomato sauce in this pizzette recipe. Reduce it by half if you are watching your sodium intake, but don’t leave it out altogether.

I’ve used Doves Farm Quick Yeast which is instant dried yeast. It does not need to bloom in water before using. Instead, it is activated when mixed directly into the flour and liquid. Only one kneading and one rising are required with this type of yeast. All-in-all, it’s a very easy yeast to use. If you are experienced with fresh yeast, try using 10g in place of the quick yeast.

In the image above I’ve grouped topping ingredients under the heading of meaty, veggie and vegan. These are purely ideas for ways to top your mini pizzas, but you do not have to follow them rigidly. Go with your own ideas if you fancy something different or even let diners assemble their own pizzette (kids, in particular, love this).

Step By Step Instructions

If you are new to making any kind of pizza take a look at my in-depth guide to shaping and cooking pizza dough. It’s packed with useful information and tips that will come in handy when making this recipe.

There are several stages to making these little pizzas:

  • Make the dough.
  • Prepare toppings.
  • Roll, top and bake.

Make the Dough

  1. Put the flour into a mixing bowl then add the salt to one side and the yeast to the other. Pour ¾ of the water into the bowl.
  2. Use a wooden spoon to mix the ingredients together, adding more water as necessary until a soft dough forms that incorporates all of the flour.
  3. Knead (either by hand or in a machine) for 5-10 minutes until the dough is smooth and elastic. Place in a medium/ large bowl that has been greased with a little oil. Cover with a clean tea towel and leave to rise for 60-90 minutes, or until doubled in size.
Collage of images showing dough being made.

Prepare Toppings

The exact requirements here will depend on the toppings of your choice. However, the majority of miniature pizzas do require a base of tomato sauce:

  1. Pour the tomatoes into a bowl along with the salt, oregano and oil.
  2. Use your hand to squash the tomatoes until they break down and all other ingredients are mixed in.

Here are further instructions for the 3 toppings included in the recipe card:

Proscuitto, Jalapeño & Parmesan

  1. Rip the prosciutto into strips.
  2. Drain the jalapeño chillis from the brine and dice or cut them into pieces.
  3. Finely grate the cheese.

Spinach, Artichoke & Blue Cheese

  1. Melt a small knob of butter in a pan, add the spinach and stir until just wilted. Remove from the pan and lay on kitchen towel to cool and drain.
  2. Drain the artichoke from any preserving oil and chop roughly.
  3. Dice the blue cheese.

Roasted Tomato, Basil & Greek Cheese

  1. Cut the cherry tomatoes into quarters, toss in a little oil and lay on baking parchment. Season and bake for 25 minutes.
  2. Cut the cheese into cubes.
  3. Remove the basil leaves from the stems.

Prepare any other pizzette toppings of choice in a similar fashion.

Once ready, all toppings should be covered and chilled until required.

Roll, Top and Bake

The oven should be preheated with 2 pizza stones or baking sheets inside of it,

  1. When the dough has risen, knock it back, fold the dough over itself a few times, shape into a ball and cut up:
    • for 18 mini pizzas divide the dough into 45g pieces.
    • for 6 individual pizzetta servings divide the dough into 140g pieces.
    • Cover the pieces of dough with a clean tea towel to prevent them from drying out.

Tip: It’s best to work in batches to avoid the dough sticking to worktops or drying out once rolled. I typically prepare 6 mini pizzas at a time.

  1. Take 6 pieces of dough and, on a floured worktop, roll out/ hand-stretch each piece to approx 3-inches (or if making 6 larger pizzas roll out 1 piece of dough to around 7-8 inches)
  2. Scatter coarse semolina onto a cold baking sheet and lay 3 of the prepared miniature pizza bases on the longer edge of it (as pictured). Add a teaspoon of tomato sauce then scatter the toppings of your choice over the bases (do not add items such as the basil or any vegan cheese that will perish in the oven).
  3. Open the oven, scatter semolina over the pre-heated baking sheet and slide the prepared pizzette off of the cold baking sheet onto it. Quickly load the remaining 3 bases onto the cold baking sheet, add the toppings and slide them into the oven too. Allow the pizzas to cook for 5-6 minutes.
  4. Prepare the next 6 pieces of dough in the same fashion and get them into the oven as fast as possible.
  5. Finally, work on the last 6 pieces of dough in the same way and get them into the oven once there is space.
  6. Once baked add any no-bake toppings (basil leaves and the vegan Greek cheese) and serve.
Collage of images showing toppings and pizzette being made

And don’t forget that you can create your own flavours too – whatever works on a standard pizza will generally work on a mini pizza (though a whole egg might be a tight fit).

Expert Tips

  • While the dough is proving prepare all your toppings.
  • Turn your oven to 275C/ 525F or as close to this temperature as possible – the aim is to cook the little pizzas very quickly to produce a crisp base.
  • To ensure a crisp base, ideally use a pizza stone to cook the pizzas (this recipe makes eighteen 3-inch pizzette so cook in batches as necessary).
  • If you do not own a pizza stone, simply place a baking sheet in the oven as it warms up. Slide the mini pizzas onto this hot baking sheet when they are ready to cook (it gives a far better result than using a cold baking sheet).
  • Keep the first batch of pizzette warm in a top oven if you have one or by covering with foil (if they do cool just pop back into the oven for 1-2 minutes when ready to serve).
  • If using vegan cheese keep in mind that not all are suitable for cooking. Although some are melty cheeses, others (like the Greek-style cheese shown here) do not like oven-heat but can be scattered on the miniature pizzas once they are cooked.
  • Remember to keep meat, vegetarian and vegan ingredients separate if catering for special dietary requirements. In this instance, it’s a good idea to cook the vegan pizzette first, followed by the vegetarian then the meat to avoid cross-contamination.

Frequently Asked Questions

Can I make them in advance?

These mini pizzas do warm-up well, so can be made in advance. Simply let cool, then cover and chill for up to 48 hours. When ready to reheat, place them onto a baking sheet, cover with foil and cook for 3 minutes in a very hot oven.

Remember not to add any toppings that will wilt or disintegrate in the oven.

Alternatively, prepare the dough and the toppings ahead of time, ready for cooking later. Once the dough has been kneaded it can be put in the fridge to rise for 12-18 hours (The cool temperature slows down the ability of the dough to rise). Take the dough out of the fridge and let it sit at room temperature for an hour before using.

Can I freeze them?

Once cooked pizzette can be frozen. Simply let cool, open freeze, then transfer them to a suitable freezer-proof bag or container and store for up to 2 months. To use, let defrost fully then reheat in the oven for a few minutes (never microwave pizza as doing so turns it soggy).

Is it possible to use gluten-free flour in the dough?

There are so many gluten-free flours available these days, making a tasty gluten-free pizza dough perfectly achievable at home. However, it’s often not a case of making a straight swap. Different flours often require different amounts of water and potentially, an additional ingredient or two. You’d be better off using a recipe specifically designed to be gluten-free in the first place, like this one.

Can I cook them under the grill (broiler)?

Sadly not. The dough is raw and needs high heat from the oven to cook the base, the centre and the top. Grilling (broiling) provides intense heat from the top only and is not suitable.

Just like the full-sized ones, these little pizzas should be cooked in a very hot oven or a dedicated pizza oven.

Assorted little pizzas on a worktop including a meat pizza, vegetarian pizza and a vegan pizza.

Other Ways to Top Pizzette

Miniature pizzas are fun to put out at informal parties and because they are designed for individual consumption, a variety of toppings can be used to cater for meat-lovers, vegetarians, vegans and even pescatarians.

I’ve included 3 ideas in the recipe card, but here are a few more ways to top these mini pizzas:

  • Ham and mushroom (meaty)
  • Smoked salmon & avocado pizza (pescatarian)
  • Roasted vegetable and pesto pizza (vegetarian)
  • Pumpkin pizza with chickpeas and rocket (vegan)
  • Prawn, chilli & rocket (pescatarian)
  • Pepperoni, slow roasted tomatoes and mozzerella (meaty)
  • Goats cheese, roasted red pepper and black olive (vegetarian)
  • Caramelised mushroom pizza (vegan)
  • Crab & mozzarella pizza (pescatarian)

More Italian Recipes to Try:

Pizza Bianca (White Pizza) with Potato & Camembert
Check out this recipe
Pizza Bianca
Sweet Pizza with Mascarpone and Blackberries
Check out this recipe
Sweet Pizza with mascarpone & blackberry
Italian Tiramisu with Amaretto and Orange
Check out this recipe
Featured image for Italian tiramisu
Caffè shakerato (Italian Iced espresso)
Check out this recipe
caffè shakerato (Italian iced coffee) garnished with coffee beans

Have you tried these mini pizzas? Please give the recipe a rating or leave a comment – I love to hear how you get along with my creations. And if you’re on Instagram post a picture of your favourite pizzetta and tag me (@jane_littlesugarsnaps). I want to see how you topped your pizzette!

Why not sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published? You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or stay in touch on Facebook, Instagram or Pinterest.

n assortment of pizzette - mini pizzas - on a baking sheet including meat pizza, vegetarian pizza and vegan pizza

Mini Pizzas (Pizzette) with meaty, vegetarian and vegan toppings

Jane Saunders
Small enough to hold in one hand, mini pizzas make fantastic finger food for any party. Make a batch of these little pizzas and add a variety of toppings to cater for all tastes and dietary requirements. There are meaty, veggie and vegan pizzetta options included here.
5 from 1 vote
Print Pin Rate
Course: snack/ appetiser
Cuisine: Italian
Diet: Vegan, Vegetarian
Prep Time: 30 minutes
Cook Time: 20 minutes
Proving: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 9
Calories: 315kcal
Prevent your screen from going dark

Ingredients

For the Dough

  • 500 g Strong bread flour
  • 1½ teaspoon Fast-action dried yeast (quick yeast) see notes
  • 1 teaspoon Salt
  • 340 ml Water tepid

For the Tomato Sauce

  • 200 g Tinned tomatoes
  • ½ teaspoon Salt
  • ½ teaspoon Dried oregano
  • ½ teaspoon Olive oil

Meaty Topping (enough for 6 x 3-inch pizzette)

  • 2 slices Prosciutto ham
  • 6 slices Picked jalapeño chillis
  • 45 g Parmesan cheese finely grated

Vegetarian Topping (enough for 6 x 3-inch pizzette)

  • 2 handfuls Fresh spinach
  • 3 Artichokes halves marinated in oil
  • 60 g Blue cheese e.g. gorgonzola or dolcelatte

Vegan Topping (enough for 6 x 3-inch pizzette)

  • 8 Cherry tomatoes
  • 10 g Fresh basil
  • 30 g Vegan Greek-style cheese I used Violife
US Customary – Metric

Instructions

Make the Dough

  • Put the flour into a medium-sized bowl then add the salt to one side and the yeast to the other. Pour ¾ of the water into the bowl
  • Use a wooden spoon to mix the ingredients together, adding more water as necessary until a soft dough forms that incorporates all of the flour. You may not need all of the liquid
  • Knead, either by hand or in a machine, for 5-10 minutes until the dough is smooth and elastic
  • Put a teaspoon of olive oil into a clean bowl, spread it around the base and sides with your fingers, then place the dough in the bowl, cover with a clean tea towel and leave to rise for 1-2 hours (or until doubled in size)
  • When risen, knock back and knead briefly. Your dough is ready to use

Prepare the Toppings

  • Pour the tinned tomatoes into a bowl along with the salt, oregano and oil
  • Use a hand to squash the tomatoes until they break down and all other ingredients are mixed in
  • For the meaty topping: (1) rip the prosciutto into strips (2) drain the jalapeño chillis from the brine and dice or cut into pieces (3) finely grate the cheese
  • For the veggie topping: (1) melt a small knob of butter in a pan, add the spinach and stir until just wilted. Remove from the pan and lay on kitchen towel to cool and blot (2) drain the artichoke from any preserving oil and chop roughly (3) dice the blue cheese
  • For the vegan topping: (1) cut the cherry tomatoes into quarters, toss in a little oil and lay on baking parchment. Season with a little salt and pepper then bake for 25 minutes. Let cool (2) cut the cheese into cubes (3) remove the basil leaves from the stems

Roll, Top and Bake

  • Preheat your oven to as hot as it will go (mine can heat to 275C/ 525F/ GM 11) and put 2 large baking sheets or pizza stones into the oven to heat up too
  • Divide the pizza dough according to your needs. There is sufficient dough to make 18 3-inch pizzette
  • Take 6 pieces of dough and cover the rest with a clean tea towel to prevent them from drying out. On a floured surface, roll out/ hand stretch the 6 pieces of dough to approx 3-inches each
  • Scatter coarse semolina or polenta onto another baking sheet and lay 3 of the prepared pizzette bases along the longer edge (as pictured). Add a teaspoon of tomato sauce then scatter the toppings of your choice over the bases (do not add items such as the basil or any vegan cheese that is not suitable for baking)
  • Open the oven, scatter a teaspoon of the semolina/ polenta over the pre-heated baking sheet and slide the prepared pizzette onto it. Quickly load the remaining 3 bases onto the cold baking sheet, add the toppings and slide into the oven too. Allow them to cook for 5-6 minutes,
  • As soon as the first 6 pizzette go into the oven, prepare the next 6 pieces of dough in the same fashion and get them into the oven as fast as possible
  • Finally, work on the last 6 pieces of dough in the same way and get them into the oven once there is space. Keep the first batch warm in a top oven if you have one or by covering with foil (if they do cool just pop back into the oven for 1-2 minutes when ready to serve)
  • Once baked add any no-bake toppings (basil leaves and the vegan Greek cheese) and serve

Notes

  • While the dough is proving prepare all your toppings
  • Turn your oven to 275C/ 525F or as close to this temperature a possible – the aim is to cook the small pizzas very quicky to produce a crisp base
  • To ensure a crisp base, ideally use pizza stones to cook the pizzette (this recipe makes eighteen 3-inch pizzette so cook in batches as necessary)
  • If you do not own pizza stones, simply place baking sheets in the oven as it warms up. Slide the mini pizzas onto this hot baking sheet when they are ready to cook (it give a far better result than using a cold baking sheet)
  • If using vegan cheese keep in mind that not all is suitable for cooking. Although some are melty cheeses, others (like the Greek-style cheese shown here) do not like oven-heat but can be scattered on a pizzetta once it is out of the oven
  • Remember to keep meat, vegetarian and vegan ingredients separate if catering for special dietary requirements. In this instance, it’s a good idea to cook the vegan pizzette first, followed by the vegetarian then the meat to avoid cross-contamination
  • Just like the full-sized ones, these small pizzas should be cooked in a very hot oven or a dedicated pizza oven. They are not suitable for cooking on a BBQ, under a grill or in the microwave
  • Make them gluten-free: different flours often require different amounts of water and potentially, an additional ingredient or two. You’d be better off using a recipe specifically designed to be gluten-free in the first place, like this one. You may need to double the recipe to get the same quantity of pizzette
 
Making in Advance
These mini pizzas do warm up well, so can be made in advance. Simply let cool, then cover and chill for up to 48 hours. When ready to reheat, place them onto a baking sheet, cover with foil and cook for 3 minutes in a very hot oven.
Remember not to add any toppings that will wilt or disintegrate in the oven.
Alternatively, prepare the dough and the toppings ahead of time, ready for cooking later. Once the dough has been kneaded it can be put in the fridge to rise for 12-18 hours (The cool temperature slows down the ability of the dough to rise). Take out of the fridge and let it sit at room temperature for an hour before using.
Freezing Instructions
Once cooked, these pizzette can also be frozen. Simply let cool, open freeze, then transfer to a suitable freezer-proof bag or container and store for up to 2 months. To use, let defrost fully then reheat in the oven for a few minutes (never microwave pizza as doing so turns it soggy).
 
Note: Nutritional information calculated on the basis of 2 pizzette

Nutrition Per Serving (Approximate)

Calories:315kcal | Carbohydrates:48g | Protein:13g | Fat:8g | Saturated Fat:3g | Polyunsaturated Fat:1g | Monounsaturated Fat:2g | Trans Fat:1g | Cholesterol:13mg | Sodium:1863mg | Potassium:376mg | Fiber:5g | Sugar:3g | Vitamin A:2235IU | Vitamin C:18mg | Calcium:160mg | Iron:3mg
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