Pizzette Rosse – Perfect for Any Occasion
If you’re craving a savory snack or need a delightful appetizer for your next gathering, these Pizzette Rosse (little red pizzas) are just what you need. With a soft, chewy dough and a rich, tangy tomato topping, these pizzettes are sure to be a hit. Simple to prepare yet bursting with flavor, they’re perfect for sharing with friends or family. Whether you’re hosting a party, enjoying a quiet dinner at home, or making something fun for the kids, these mini pizzas will satisfy everyone’s taste buds.
Ingredients for Pizzette Rosse (Makes 24 Pizzettes)
| Ingredient | Quantity |
|---|---|
| Water | 250g |
| All-purpose flour (Farina 00) | 500g |
| Fresh brewer’s yeast (Lievito di birra fresco) | 10g |
| Sugar | 12g |
| Extra virgin olive oil (for dough) | 60g |
| Salt | 15g |
| Tomato passata (strained tomato) | 350g |
| Mozzarella (cut into cubes) | 250g |
| Salt (for topping) | 1 teaspoon |
| Freshly ground black pepper | To taste |
| Extra virgin olive oil (for topping) | To taste |
| Dried oregano | To taste |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 6g |
| Carbohydrates | 22g |
| Fat | 8g |
| Saturated Fat | 2g |
| Fiber | 2g |
| Sodium | 300mg |
Instructions for Making Pizzette Rosse
-
Prepare the Dough:
- In a large mixing bowl, combine the flour and fresh yeast (crumbled into small pieces). Add the water (room temperature), followed by the sugar and salt. Mix everything together using a spoon until the ingredients are roughly combined.
- Gradually add in the extra virgin olive oil and continue mixing until the dough begins to form. Turn the dough out onto a clean surface and knead for about 8-10 minutes until smooth and elastic.
- Form the dough into a ball, then lightly oil a clean bowl and place the dough inside. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
-
Prepare the Tomato Sauce:
- While the dough is rising, prepare the tomato sauce by placing the tomato passata in a bowl. Add salt, pepper, dried oregano, and a drizzle of extra virgin olive oil. Stir everything together until well combined. Set aside.
-
Shape the Dough and Preheat Oven:
- Once the dough has risen, transfer it to a floured surface and gently flatten it with your hands. Sprinkle lightly with flour to prevent sticking, and roll the dough out to about 1 cm thickness.
- Preheat your oven to 220°C (425°F) and grease a baking tray or line it with parchment paper.
-
Cut the Pizzettes:
- Using a round cookie cutter or a glass (around 7.5 cm in diameter), cut out small circles of dough from the rolled-out dough. Gather any leftover dough, shape it into a ball, and let it rest for about 10 minutes before rolling it out again to make additional pizzettes. You should get around 24 small circles of dough.
-
Assemble the Pizzette Rosse:
- Carefully transfer each dough circle onto the prepared baking tray. Using your fingers, gently press down in the center of each circle to create a small indentation (leaving about a 0.5 cm border).
- Take a spoonful of the tomato sauce and place it in the center of each pizzetta. Top each with a few cubes of mozzarella. Drizzle a little more extra virgin olive oil over the top and season with a pinch of salt, pepper, and a sprinkle of oregano.
-
Bake the Pizzette:
- Place the baking tray in the preheated oven and bake for 10-12 minutes, or until the edges of the dough are golden brown and the mozzarella has melted and bubbled.
-
Serve and Enjoy:
- Once the pizzettes are done baking, remove them from the oven and let them cool slightly. Serve warm and enjoy the crispy edges, melty cheese, and savory tomato topping!
Tips for Perfect Pizzette Rosse:
- Dough Texture: If the dough feels too sticky while kneading, you can add a little more flour, but be careful not to add too much as it could result in a dense texture. The dough should be soft and slightly tacky to the touch.
- Resting the Dough: For best results, let the dough rise in a warm, draft-free area. If it’s too cold in your kitchen, you can place the bowl in an oven with the light on to create a warm environment.
- Mozzarella Tip: Make sure to drain the mozzarella well before adding it to the pizzettes to prevent excess moisture from making the dough soggy. Alternatively, you can use a low-moisture mozzarella if available.
- Flavor Variations: Feel free to experiment with different toppings such as olives, mushrooms, or even anchovies for added flavor.
Why You’ll Love These Pizzette Rosse:
The beauty of Pizzette Rosse lies in their simplicity, yet rich, satisfying flavors. The dough is wonderfully soft and airy, while the tangy tomato sauce and melted mozzarella provide the perfect balance of taste. The addition of oregano and olive oil brings out the traditional Italian flavors, making these pizzettes a crowd-pleaser. Whether you’re serving them as an appetizer, snack, or part of a larger meal, these pizzettes will always leave guests asking for more.
Enjoy making these delicious Pizzette Rosse at home and share them with loved ones. Their crispy, cheesy, and perfectly seasoned base will surely be a favorite at your next gathering or casual meal.
