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Categories: Cooking with Kids, Kid-friendly, Lunchbox, Party Snacks, Pizzas, Quick to fix
Type: Appetizers and Snacks

These are mini party pizzas. Try the toppings below, or create your own favorite combinations

Prep Time: 20M

Cooking Time: 12M-15M

Serves: makes 24 pizzettes


  • Basic Pizza Dough
  • 3 tbsp pesto, homemade or store-bought
  • 3 tbsp sun-dried tomato paste
  • 2oz ( 60g) sliced salami or pepperoni, cut into strips
  • 6 pitted Kalamata olives, halved
  • 2oz ( 60g) mozzarella, cut into small slices
  • 1/2 cup packed, coarsely chopped arugula leaves
  • 2 tbsp pine nuts
  • extra virgin olive oil, to drizzle
Pizzette photo

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  1. Preheat the oven to 425°F (220°C). Lightly oil 2 or 3 large baking sheets.
  2. Knead the pizza dough on a lightly floured surface. Roll out into a thin rectangle 1/4in (5mm) thick. Using a 3in (7.5cm) round cookie cutter, cut out 24 rounds, gathering up the dough trimmings and re-rolling as required. Transfer the rounds to the baking sheets.
  3. Spread 12 rounds with the pesto and half with the sun-dried tomato paste. Top the pesto rounds with salami, olives, and mozzarella. Top the sun-dried tomato rounds with the arugula and pine nuts. Brush with olive oil, cover loosely with a clean paper towel, and let stand for 20 minutes, or until puffy.
  4. Bake for 12-15 minutes, until golden brown. Serve warm.
  • 3in (7.5cm) plain pastry cutter
  • freeze the baked pizzettes for up to 1 month
  • Prepare ahead: The pizzettes can be baked up to 24 hours in advance. Reheat to serve.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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