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!

Receipt Date: September 5, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


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


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

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