They are made with a simple proofed dough and can be topped with any topping, just like regular pizza. Mini pizzas are the perfect starter or easy dinner for an evening with family and friends, as they are fun to make. They are so tasty, crunchy, and light and everyone will absolutely love them. And if you have any leftovers, you can eat them as a tasty snack the day after. Similar recipes: Ooni pizza dough, no-knead focaccia, focaccia pizza.
Ingredients and substitutions
For the pizza dough
Flour: you can make mini pizzas with any wheat or spelt flour. We like to use half all-purpose flour and half whole wheat flour. Water: lukewarm tap water. Yeast: you can use instant dry yeast or active dry yeast in the same quantities. You can also use fresh yeast, but in this case, you’ll need 3 times more fresh yeast than dry yeast. Sugar: just a teaspoon to help activate the yeast and facilitate proofing. Salt: optional.
For the toppings
You can use any toppings of your choice, just like for regular pizza. Here we use three toppings:
Marinara sauce: with diced canned tomatoes, oregano, salt, pepper, garlic, and capers. Artichokes: with marinara sauce, artichoke hearts, and black olives. Potatoes: potatoes, rosemary, red onion, salt, pepper, and olive oil.
Instructions
Make the dough
Now, we transfer to a worktop and knead with our hands for about 8 minutes. If the dough is too wet and sticks to our hands we add more flour until it doesn’t. To a bowl, we’re adding 1⅓ cups or 200 grams of flour. We like to use half all-purpose flour and half whole wheat flour but you can also use 100% all-purpose flour. Add a pinch of salt and the water with the yeast and combine with a spatula till the flour absorbs the liquid. We should aim for a smooth, soft and springy dough. After kneading, we make a dough ball and put it in a lightly oiled container, or in one dusted with flour if we are trying to avoid oil.
Shape the dough
After proofing, we transfer the dough onto a worktop, fold it on itself 4 times to add some structure, shape it into a ball, and roll it out with the help of a rolling pin. Dust the worktop with flour and roll out the dough down to about 3 to 4 millimeters. The shape here is not important, but it’s important that the dough is quite thin. Mini pizzas should be light, thin, and crunchy, not thick and bready. Next, we use a small glass or a round cookie cutter of about 2.7 inches or 7cm, to cut out the mini pizzas. The one I got was very soft and moist, impossible to shape into mini pizzas, so what I did was, I shaped it into a ball first to give it some structure, waited 10 minutes for the gluten to relax, then rolled it out, and cut it into mini pizzas. Put together the dough scraps and make a dough ball without kneading it too much, roll it out again, and cut it. Repeat this process until you run out of dough. You should be able to make 28 mini pizzas. It sounds like a lot, but consider that each person will eat at least 4 pizzette as they are really small and thin and you can also eat them the day after if you have some leftovers.
Can you make pizza biscuits with store-bought dough?
Then, if we are really busy and can’t make the dough from scratch ourselves, we can always use store-bought pizza dough. Our first topping is a simple marinara sauce. At this time we can also preheat the oven to 480F or 250C. To a bowl add half a can of diced tomatoes, a couple of pinches of oregano, one thinly sliced clove of garlic, a pinch of salt, and a couple of twists of pepper. Optionally we can also add a tablespoon of extra virgin olive oil. Crush and mix the tomatoes with a fork, then take a spoon, and add some of the marinara sauce to the center of the mini pizzas. To make the sauce stay in, apply some pressure with your fingers in the center of the pizza.
Potatoes and rosemary topping
While the first tray is in the oven, we can prepare the second tray, which we top with potatoes, rosemary, and red onion. In this case, as a second topping, we added some artichoke hearts. Slice the artichokes thinly, then add them on top of the marinara sauce. Then to make the flavors pop, I like to add capers or black olives on top of the pizzette. Now, our first tray of mini pizzas is ready to be baked in a preheated oven at 480F or 250C for about 8 minutes, or until the pizzette start to brown on the edges. All you have to do is peel the potatoes and cook them in the microwave at full power for 4 minutes or until soft. Now slice the potatoes then finely slice a red onion. Like before, press down the pizzas in the center to make them fit the toppings then add about a slice of potato on top of each mini pizza. Season the potatoes with a tiny pinch of salt and pepper, then add a pinch of thinly sliced red onion on top of the potatoes. Finally, top the pizzette with a few needles of rosemary, we can use fresh or dried rosemary, and in this case a tiny drizzle of olive oil. We tried without oil but they turned out too dry.
Get ahead
Tip 1: Prepare the dough the night before, or in the morning, and put it in the fridge for 8 to 20 hours max. Tip 2: You can also prepare the toppings in advance and keep them in the refrigerator for up to a day.
Make it yours
Make this recipe yours by changing the toppings and using your favorite veggies. Any vegetable work on top of pizza, for instance thinly sliced mushrooms would be perfect. You can also add grilled veggies on top, such as grilled zucchini, aubergines, or red peppers, but in this case, you’ve got to grill the vegetables first.
Storage
Just like regular pizza, mini pizzas are best eaten straight out of the oven. However, if you have leftovers, you can definitely keep them for a couple of days in a paper bag, then reheat them in the oven or under a broiler for a few minutes.
Oven-baked chickpea stew as a main, or Italian bean stew Tofu cacciatore Tofu in pizzaiola sauce Cauliflower rice with lemon and parsley as a side. Vegan lemon bars as a dessert.
Or choose any of our 25 best side dishes for pizza, including roasted veggies, fresh salads, and toppings.
Tofu cream cheese Vegan egg salad 3 ingredient vegan ricotta Tomato confit Roasted bell peppers Steamed artichokes Caramelized onions
What are your favorite finger foods for game nights? We’re curious, let us know in the comments below! [adthrive-in-post-video-player video-id=”DM51bOX7″ upload-date=”2022-02-24T07:16:28.000Z” name=”Mini pizzas.mov” description=”Mini pizzas are one of the most popular finger foods in Italy. They are usually served as a fun, crunchy starter, or during birthdays, buffets and gatherings.
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Making pizza biscuits is actually very simple, and you can add your favourite toppings for a fun evening with your family.” player-type=”default” override-embed=”default”]
