Quick Pizzettes

Name: Quick Pizzettes
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 20
Ingredients: Type 0 flour 2 ¾ cups; Whole milk ¾ cup; Extra virgin olive oil 4 tbsp; Instant yeast for salted preparations 2 tsp; Fine salt 1 ½ tsp; Sugar 1 ¼ tsp; Stracchino cheese 5.3 oz; Smoked Salmon 3.5 oz; Arugula 1 ½ cup

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382

Calories per serving

Energy Kcal 382
Carbohydrates g 42.5
of which sugars g 3.2
Protein g 15.1
Fats g 16.9
of which saturated fat g 5.47
Fiber g 1.9
Cholesterol mg 29
Sodium mg 860

Difficulty: Easy
Prep time: 30 min
Cook time: 12 min
Makes: 20
Cost: Low

PRESENTATION

Recipe by
Monica Pannacci

Quick pizzette bring a bit of Northern Italy right to your table, especially when you want something tender and fresh in almost no time. Really good stuff. These quick pizzette are just the thing for last-minute gatherings or those chill nights when friends drop by and you want to serve something that feels special, but doesn’t take hours in the kitchen. And the sauce? So good. The cool thing is that instead of the usual wait with regular yeast, this recipe uses instant yeast, so you get these easy mini pizzas warm and ready much faster. Pretty simple.

The hand-kneading part keeps it all simple—no fancy tricks—just a few easy moves and the dough is good to go. Folks in places like Milan love these soft, fluffy mini focaccias for their aperitivo hour. Really, they do. And with toppings like salmon, peppery arugula, and that creamy stracchino cheese, the result is a really moist bite that’s kind of hard to resist. The smell when these are baking? It’s amazing, and you can almost hear people gathering around the kitchen, ready to grab one (or three) right as they come out of the oven.

These quick pizzette are perfect for any get-together—kids’ birthday parties, family dinners, or those big holiday buffets where everyone likes to snack on different things. Some people go classic with tomato and mozzarella, but mixing it up with that salmon and cheese combo makes for a fun twist that keeps things interesting. The mini pizza recipe can be changed up super easily: toss on olives, swap in prosciutto, or go all veggie with grilled zucchini and peppers—there’s no wrong way to top these.

Guests usually love how the crust has that crispy edge but stays soft inside, so you get a nice bite every time. The size is just right, too—each one is a quick grab-and-go snack that doesn’t leave crumbs everywhere or weigh you down. For anyone who likes to make homemade mini pizzas without the fuss, this simple pizzette recipe gives you all the good flavors and that Italian vibe in a breezy package. Plus, they stay golden and tasty even after cooling off, so you can prep a big batch and have your snack table sorted in no time. Seriously good.

INGREDIENTS

382

Calories per serving

for the dough (for about 20 pizzettes): Type 0 flour 2 ¾ cups (350 g); Whole milk ¾ cup (200 g); Extra virgin olive oil 4 tbsp (60 g); Instant yeast for salted preparations 2 tsp (8 g); Fine salt 1 ½ tsp (8 g); Sugar 1 ¼ tsp (5 g)

For topping: Stracchino cheese 5.3 oz (150 g); Smoked Salmon 3.5 oz (100 g); Arugula 1 ½ cup (30 g)

Preparation

How to prepare Quick Pizzettes

To make the quick pizzettes, first prepare the dough: pour the oil and milk into a large bowl 1, then add the salt 2 and sugar 3.

Mix with a fork to emulsify everything 4. Now add the flour 5 and yeast 6 while continuing to mix with the fork.

When the ingredients are well combined, knead with your hands until you get a firm and homogeneous dough 7. Transfer the dough to a lightly floured work surface 8 and roll it out with a rolling pin to a thickness of about 1/5 inch 9.

At this point, cut out circles with a pastry cutter with a diameter of about 2 3/4 inches 10, re-kneading and rolling out the scraps until you finish the dough. Place the circles on a baking sheet lined with parchment paper, spacing them apart, then prick them with the prongs of a fork 11. Bake in a preheated static oven at 392°F for about 10-12 minutes. When they turn slightly golden on the surface, remove and let cool 12.

Then spread the pizzettes with stracchino 13, garnish with arugula 14, and finish with smoked salmon cut into strips 15: your quick pizzettes are ready to be served!

Storage

The quick pizzettes can be stored in the refrigerator, covered with plastic wrap, for 1-2 days. The untopped pizzettes can be frozen after baking and stored for about 2 months.

Tip

You can top the pizzettes as you like, for example, using ricotta or robiola instead of stracchino or replacing smoked salmon with fresh salmon: in this case, season the carpaccio with oil and lemon juice and let it marinate for at least 2 hours (you can take inspiration from the recipe for Crostini with Marinated Salmon). Garnish with pink peppercorns for a spicy touch!

For the translation of some texts, artificial intelligence tools may have been used.

Quick Pizzettes

PRESENTATION

INGREDIENTS

How to prepare Quick Pizzettes

Storage

Tip

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