Pizzette
These tiny pizzas are here to show up every party snack you've ever made—crispy, saucy, cheesy, and done in 20 minutes flat. Made with fluffy dinner rolls, rich tomato sauce, gooey mozzarella, and fresh rosemary, they’re basically pizza’s cute, irresistible cousin.
Equipment
- Oven
- Baking sheet
- Knife
- Cutting board
- Spoon
Ingredients
- 20 dinner rolls
- 3 cups ready-made tomato sauce
- 11 ounces buffalo mozzarella
- 4 sprigs fresh rosemary
- Extra-virgin olive oil
- Salt
- Black pepper
Instructions
- Preheat the Oven: Preheat your oven to 350°F to get it ready for pizzette magic.
- Prep the Rolls: Slice each dinner roll in half and place them cut-side up on a baking sheet.
- Add the Sauce: Spoon a layer of tomato sauce over each roll half, just enough to cover the surface.
- Top with Mozzarella: Cut the mozzarella into small cubes. Add about 2 teaspoons of cheese to the center of each pizzetta.
- Season and Bake: Sprinkle with rosemary, a pinch of salt, and a bit of black pepper. Bake for about 5 minutes, or until the cheese is melted and slightly bubbly. Keep an eye on them—some ovens run hot.
- Finish and Serve: Pull them out, drizzle each one with a little olive oil, and serve immediately while hot and delicious.