Mini Pizzetta (mini bite-sized pizza)
Mini Pizzetta is a flavored-packed little bite-sized Italian pizza. Each mini pizza is topped with a rich tomato sauce, melty mozzarella, and savory pepperoni. They are baked until the edges are crisp and golden, and the inside is tender and soft.
Servings: 32 mini pizzas
Calories: 142kcal
Equipment
- kitchen scale
- rolling pin
- parchment paper
- baking sheet
- measuring cups and spoons
Ingredients
Pizza Dough
- 2 pounds pizza dough homemade or store-bought
Pizza Sauce
- 1 cup pizza sauce homemade or store-bought
Toppings
- 12 ounce ball of mozzarella cheese cut into ¼-inch cubes
- 96 slices pepperoni
- 2 tablespoons extra-virgin olive oil divided
- ½ tablespoon dried oregano divided
Instructions
- Heat oven and prep mini pizzas. Heat the oven to 450 degrees Fahrenheit and position one of the oven racks to the lowest position. Divide the pizza dough into 32 equal balls of about 1 ounce each (roughly the size of a golf ball).2 pounds pizza dough
- Shape dough. Flatten each dough ball on a floured surface with the palm of your hand or a rolling pin. Gently stretch each ball to measure 3 inches in diameter. Press an indentation into each pizza's center, almost to the edge. This indentation will help retain the sauce and toppings.
- Place on baking sheet. Place the mini pizzas onto a parchment-lined baking sheet and space about one ½-inch apart. Depending on the size of your baking sheet, you may have to bake the pizzas in two batches.
- Add toppings and bake. Onto each mini pizza, add about one ½ tablespoon of pizza sauce, 1 tablespoon of mozzarella cheese, 3 pieces of pepperoni, a drizzle of extra-virgin olive oil, and a pinch of dried oregano. Bake on the bottom rack of the oven for 10-12 minutes or until the edges of the pizza are golden and the cheese has melted.1 cup pizza sauce, 12 ounce ball of mozzarella cheese, 96 slices pepperoni, 2 tablespoons extra-virgin olive oil, ½ tablespoon dried oregano
Notes
Topping Ideas:
- Mortadella Pizza: Mortadella, gorgonzola cheese and chopped pistachios.
- Prosciutto Pizza: Arugula, prosciutto, and blue cheese, and finish with a dab of fig jam.
- Classic Margherita Pizza: Tomato sauce, fresh mozzarella cheese or bocconcini-style cheese (the one packed in brine), fresh basil, and finish with a drizzle of extra-virgin olive oil.
- Mediterranean-style pizza: Sliced artichoke hearts (the ones you buy packed in oil), sundried tomatoes, mozzarella cheese, and finish with a drizzle of extra-virgin olive oil.
- Vegetable Lovers Pizza: Sautéed red peppers, mushrooms, red onions, and ricotta cheese.
- Caprese Style Pizza: Fresh mozzarella and sliced cherry tomatoes, finished with a drizzle of balsamic glaze and topped with fresh basil.
- Greek Style Pizza: Sliced kalamata olives, feta cheese cut into little cubes, and red onions and finished with a pinch of dried oregano and a dollop of tzatziki.
- Mushroom Pizza: Sautéed mushrooms in garlic and grated gruyère cheese, finished with fresh thyme.
Nutrition
Serving: 3mini pizzas | Calories: 142kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 403mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
