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Pizzette with three toppings and minipic: a taste explosion


Makes 20

About 500g pizza dough, rolled out into a rectangle
Olive oil to brush

Topping 1

250g canned chopped tomatoes, drained
Fresh rosemary
minipic, sliced
Parmesan shavings

Topping 2

Green olive paste
minipic, sliced
Parsley leaves

Topping 3

Antipasto vegetables, e.g. aubergines, courgettes, oven-roasted or bought pre-prepared (in oil), well drained
Mozzarelline, drained
minipic, sliced
Basil leaves


  • Lay out dough on a baking tray lined with baking paper. Preheat oven to 240°C.
  • Cut round shapes out of the dough, 8cm in diameter. Brush dough with olive oil and prick all over with a fork.
  • Bake in the middle of the oven for 12–15 minutes. Remove and leave to cool. Remove rounds (serve remainder of dough from between the rounds as they are, as a snack).
  • Topping 1: Top round s with tomatoes, rosemary, minipic and cheese, then secure with cocktail sticks.
  • Topping 2: Top round s with olive paste, minipic and parsley, then secure with cocktail sticks.
  • Topping 3: Top rounds with vegetables, mozzarella balls, minipic and basil, then secure with cocktail sticks.

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