Pizzette | Little Pizzas
This is my quick and easy version of Pizzetta, little pizzas, which are served all over Italy with an Apertivo, a pre-dinner drink, much like happy hour. I cheat and buy puff pastry, readily available in the freezer section at the market. Add toppings if desired and be sure to have a lovely glass of Centanni Passerina Charmat for the perfect Apertivo!
See ingredients, directions and pairings.
Ingredients
1 Puff Pastry Sheet, thawed, I use Aussie Bakery
6 ounces Imported Italian Tomato Paste, I like Mutti
3 tablespoons EVOO
Pinch of Sea Salt
Pinch of Red Chili Pepper Flakes
Large Pinch of Italian Dried Oregano
1/3 cup Parmesan Cheese or Violife Plant-Based Parmesan Cheese, grated
Directions
Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper.
Prepare a clean work area with a light dusting of flour to roll out the pastry dough into a large rectangle about 1/4″ thick.
Cut out round discs using a cookie cutter or a drinking glass.
Place each disc on the prepared baking sheet, giving a couple of inches of space between them.
Now on to the sauce…
In a bowl, mix the tomato paste, EVOO, sea salt, pepper flakes, and oregano.
Dollop a spoonful of sauce on each disc, smoothing it with the backside of the spoon, leave a slight border around the edges.
Sprinkle grated Parm over the tops of each little pizza.
Bake for about 10-12 minutes, or until golden brown and puffy.
Serve immediately.
Additional Pairings
Our Sparkling Wine Collection
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