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Italian pizzettes

15 min
Italian pizzettes

Italian pizzettes

15 min
  • 250 gflour
  • 125 gwater
  • 20 gbutter
  • 13 gyeast
  • 2 Tbspolive oil
  • 0,5 tspsugar
  • 0,5 tspsalt
  • 100 mltomato purée
  • 1 glassartichoke
  • 1 bagmozzarella
  • 10 xolives
  • 2 xgarlic cloves
  • 1 xbell pepper

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Using the bamix® with the SliceSy®, carefully process all the ingredients for the dough until a smooth, elastic dough has been created. Cover and allow it to rest for just under an hour. The dough has reached twice its volume at this stage, is shiny and does not stick. Flour the dough a little and roll it out to about 1 cm or slightly less. Cut out slices with a stencil and from them cut out 12 pizzettes.
Place them on an oiled baking tray and top with tomatoes, olives, red bell pepper slices, a little garlic, artichoke hearts or whatever you like. Season with salt and pepper. In the meantime, preheat the oven to 250 °C. Insert the tray and bake them all for about 5–6 minutes. Slice the mozzarella and spread on top, then bake for another 5–6 minutes.
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