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Small pizzas are quite the story I get to rediscover daily at my Italian eatery. These tiny gems straight from my hometown of Naples have won hearts worldwide, and I get why. In my kitchen, we whip them up with love for snacks, party spreads, or even lunch options. It's amazing how these smaller versions of our classic pizza light up my customers' faces.
The charm of bite-sized treats
I fell for these tiny pizzas when I noticed how happy my guests were trying several flavors on one plate. I've built a whole special menu section just for mini pizzas. They cook faster and everyone picks their favorite toppings. I love watching customers try bold combos like my fig, goat cheese and honey creation.
What you'll need
- For homemade dough:
- 150 ml room temperature water
- 1 pack fresh yeast
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 250 g of my go-to flour
- My top toppings:
- Basil leaves
- Garden oregano
- My Sicilian black olives
- 1 sweet red onion
- 1 nice red bell pepper
- 100 g handcrafted pepperoni
- 200 g buffalo mozzarella
- 200 ml san marzano tomato sauce
My pizza-making approach
- The foundation starts here
- I mix flour with salt, then dissolve yeast in warm water and pour in my fragrant olive oil.
- Kneading takes skill
- I work the dough for a good 10 minutes on my floured counter. Then it sits for an hour in an oiled bowl.
- Creating small rounds
- I roll the dough thin and cut out 10 cm circles using my favorite cutter.
- Italian-style toppings
- With the oven at 220°C, I lay out my bases, spread sauce, add mozza and toppings with a sprinkle of oregano.
- Just right baking
- No more than 10-12 minutes for golden edges and bubbling cheese.
Keeping them tasty longer
At my place, we often make mini pizzas ahead of time. I let them cool completely before putting them in airtight containers. They stay good for 3 days in the fridge or 3 months in the freezer. To warm them up, nothing beats 5-10 minutes in the oven at 180°C.
My kitchen tricks
My oven's always hot before I start. I don't overload my mini pizzas or they'll turn soggy. I always go for fresh ingredients, that's a must. My fresh herbs make all the difference. And I love throwing in surprises like my version on pita bread.
My standout varieties
On my menu you'll find my veggie version with grilled vegetables, my gluten-free mini pizzas on polenta base. For vegan customers, I use homemade cashew cheese. My fusion version with chicken curry is a hit. And on Sundays, I even offer breakfast mini pizzas with egg and bacon.
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Serving suggestions for best enjoyment
At my restaurant, I always pair my mini pizzas with a small green salad drizzled with olive oil. In winter months, I add homemade tomato soup. A light Chianti or white Vermentino goes wonderfully with them. To end on a refreshing note, I bring out a plate of seasonal fruits.
Frequently Asked Questions
- → Can I prep the dough early?
- Definitely! Make it up to a day ahead and store it in the fridge. Take it out half an hour before you need it to warm it up.
- → How do I store mini pizzas?
- They’re good in the fridge for 2-3 days. Pop them in the oven for a few minutes to get a crispy base and gooey cheese again.
- → Can I freeze them?
- Yep! Freeze cooked or uncooked pizzas for up to 3 months. Let cooked ones cool before freezing. For uncooked, freeze flat on a tray before bagging.
- → What other toppings work well?
- Try mushrooms, cherry tomatoes, artichokes, spinach, or anchovies. Just don’t overload them so they bake evenly.
- → How do I get a crispy base?
- Preheat your oven to 220°C and use a hot baking sheet. Spread the dough thin and avoid piling on toppings.