Pizzettine – Small Finger-food Pizzas
Pane-Bistecca
When it comes to quick finger food, I usually have the ingredients for pizza at home. The pizza dough is in the freezer, tomatoes are fresh, basil from the flower bed, tinned anchovies, homemade pesto in the fridge and, of course, cheese. I often use them to make pizzettine – little finger-food pizzas.
Here are 2 examples of how you can make them quickly and easily.
Here are 2 examples of how you can make them quickly and easily.
Ingredients
1 Portion Pizzateig from this recipe.
Or 1 ready-made Pizza dough
1st version with rondelles:
Tomatoes
Anchovies
Mozzarella Cheese
Basil Leaves
Pepper
Dried Italian herbs
Yellow and red cherry tomatoes
small Mozzarella Balls
Basil Leaves
2nd version square:
Instructions
1
Version 1
Cut rounds from the thinly rolled out dough. Top with a slice of tomato, an anchovy (optional), then some mozzarella, 1 basil leaf and season. Bake in the oven at 200 C degrees for approx. 10-15 minutes. They can be served warm or cold.
2
Version 2
Cut the thinly rolled out dough into squares. Place 1 basil leaf on top, place half a yellow cherry tomato and half a red cherry tomato on top. Put 1 mozzarella ball in between and add ½ teaspoon of pesto. Bake in the oven at 200 C degrees for approx. 10-15 minutes. They can be served warm or cold.
Notes
Easily done, quickly eaten!
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