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Small pizzas are quite the story I discover every day at my Italian eatery. These tiny treasures straight from my hometown Naples have won hearts worldwide, and I get why. In my kitchen, we make them with love for appetizers, 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 tiny treats
I fell head over heels for these little pizzas when I noticed how happy my guests were trying multiple flavors on one plate. I've put together a whole special menu of mini pizzas. They cook faster and everyone picks their own favorite toppings. I love watching customers try bold combos like my fig, goat cheese and honey creation.
My ingredients rundown
- For homemade dough:
- 150 ml of room temp water
- 1 packet of fresh yeast
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of sea salt
- 250 g of my go-to flour
- My top toppings:
- Fresh basil
- Garden oregano
- Sicilian black olives
- 1 sweet red onion
- 1 nice red bell pepper
- 100 g of craft pepperoni
- 200 g of buffalo mozzarella
- 200 ml of san marzano tomato sauce
My pizza-making approach
- The foundation starts here
- I blend flour with salt, dissolve yeast in warm water, and add my aromatic olive oil.
- Kneading takes skill
- I work the dough for a good 10 minutes on my floured counter. Then the dough sits in an oiled bowl for an hour.
- The small rounds
- I roll the dough thin and cut 10 cm circles with my favorite cutter.
- Italian-style toppings
- With the oven at 220°C, I lay out my bases, spread sauce, add mozzarella and toppings with a sprinkle of oregano.
- Just right baking
- Never more than 10-12 minutes for golden edges and bubbling cheese.
Keeping them tasty
At my place, we often prep mini pizzas ahead of time. I make sure they cool completely before putting them in airtight containers. They stay good for 3 days in the fridge or 3 months frozen. To warm them up, 5-10 minutes in a 180°C oven works best.
My kitchen tips
I always get my oven hot before I start. I don't overload my mini pizzas or they won't stay crispy. I only use fresh stuff, that's a must. Fresh herbs really make them stand out. And I love to surprise folks with unusual bases like my pita bread version.
My standout varieties
On my menu you'll find my veggie option with grilled vegetables, my gluten-free minis on polenta base. For vegan customers, I use homemade cashew cheese. My fusion version with chicken curry is a big hit. And on Sundays, I even offer breakfast mini pizzas topped with egg and bacon.
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For the ultimate enjoyment
At my restaurant I always serve mini pizzas with a simple green salad drizzled with olive oil. During winter I add homemade tomato soup. A light Chianti or white Vermentino pairs wonderfully. To end on a refreshing note, I offer a plate of seasonal fruits.
Frequently Asked Questions
- → Can I prep the dough early?
- Yes, make the dough up to a day before and keep it in the fridge. Take it out 30 minutes ahead to get it to room temperature.
- → How do I store mini pizzas?
- Keep them in the fridge for 2-3 days and warm them in the oven just before serving to keep the cheese melty and crust crisp.
- → Can I freeze mini pizzas?
- Yes! Freeze them cooked or uncooked for up to 3 months. Let cooked ones cool down first and for uncooked ones, freeze on a tray before bagging.
- → What other toppings can I use?
- Try mushrooms, cherry tomatoes, spinach, artichokes, or anchovies. Don’t pile toppings too high to ensure even cooking.
- → How do I get crispy crusts?
- Preheat the oven to 220°C and use a hot baking sheet. Roll the dough thinly and avoid overloading on toppings for the best results.