These thin bite-sized crispy no-yeast Italian mini pizzas, also known as pizzette, are made with wheat flour, rice flour, water, salt, extra virgin olive oil. Topped with tomato sauce, oregano and optional mozzarella, they’re baked twice. No yeast and no rising time needed.

Perfect for an Italian aperitivo, a party snack or a quick savoury bite.

Why use rice flour? Rice flour helps give these pizzette a delicate, crisp finish. The wheat flour provides structure, while the olive oil adds flavour and makes the dough easier to handle. Because the recipe contains wheat flour, it is not gluten-free.

Preparation time: 15 minutes, Cooking time: 20–25 minutes, Servings:  about 15-20 pizzette

Ingredients for No-Yeast Italian Pizzette
For the dough
  • 200 g plain wheat flour, preferably Italian Type 0
  • 50 g rice flour
  • 130–150 ml water
  • 1 teaspoon fine salt
  • 2 tablespoons (30 ml) extra virgin olive oil
For the tomato topping
  • 200–250 g tomato passata
  • 1–2 tablespoons (15–30 ml) extra virgin olive oil
  • Dried oregano, to taste
  • A pinch of fine salt
  • 125–150 g mozzarella, cut into small cubes
  • Fresh basil leaves, to garnish

Method

1. Make and rest the dough

Mix the wheat flour, rice flour and salt in a bowl. Add the olive oil and gradually pour in the water, kneading until you have a smooth, firm dough. Cover and leave to rest at room temperature for 30 minutes.

2. Roll out and cut

Preheat the oven to 200°C conventional / 180°C fan / 400°F. Roll out the dough thinly on a lightly floured surface, cut out small circles using a drinking glass or pastry cutter, and arrange them on a generously oiled baking tray.

Tip: Roll the dough thinly and evenly to achieve a crisp base.

3. Add the tomato topping and first baking

Spread a thin layer of tomato passata over each circle. Season with salt and oregano, drizzle with extra virgin olive oil and bake for 10 minutes.

4. Add the mozzarella and second baking

Remove the tray from the oven. Add a little more passata, then top some pizzette with diced mozzarella, leaving the others with tomato only. If using fresh mozzarella, drain it well and pat it dry with kitchen paper to prevent excess moisture from making the bases soggy.

Return to the oven for another 10 mins, until the pizzette are cooked through and lightly golden.

5. Garnish and serve

Finish the mozzarella pizzette with fresh basil leaves and serve your No Yeast Italian Pizzette warm or at room temperature.

 

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...