Pizzette: a must-try for your kids’ parties or as an appetizer for your dinners. Sure, it takes a little longer to make them, but look how yummy and fancy they look! Totally worth the time. Le amerete, garantito, you’ll love them, I promise! Just try not to eat them all before your guests arrive, or make more to be safe! I’m warning you, VI AVVERTO, you – and your kids – will be tempted…
Ingredients for about 25 pizzette:
Pizza dough 1 pound – pasta per pizza
Tomato sauce – Salsa di pomodoro
Grated Parmesan cheese – parmigiano grattugiato
Oregano – origano
Start making your dough (to follow my recipe click here on impasti base), or buy some fresh pizza dough if you don’t have the time to make it. (Trader’s Joes’ is pretty good, just a little too elastic to roll out)
On a floured surface, punch down and roll out the dough with a rolling pin (MATTARELLO); using a round cutter (but even a glass will do), make the small round shapes and place them on a baking sheet previously brushed with olive oil (or use parchment paper). Add the tomato sauce, the mozzarella cheese, the chopped provolone and sprinkle with grated Parmesan cheese. Top with fresh oregano. Bake in a preheated convected oven at 425 for 10 minutes. And here is a little trick to make your pizzette look (and taste) irresistible: as soon as you pull them out of the oven, brush them with a little olive oil. Let them cool down and serve warm.
And now it’s time for your PILLOLA D’ITALIANO. Did you notice that the words pizzette and mattarello have two sets of double consonants? All Italian consonants may become double, giving the word a different pronunciation and meaning. Think about the words sete (Italian for thirst) and sette, seven in Italian, or note (notes) and notte (night). Soqquadro (mess) is the only Italian word with double q!