Little Pizzette Recipe

24

Ingredients

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

Preparation

Step 1

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 1/4 in (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.