NZ Woman's Weekly

Mini pizzetta recipe

Mini pizzetta recipe
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These little pizzas come in handy for after-school snacks, lunch boxes or parties – so next time you have leftover dough, cook and freeze them for a later date. The topping flavours are endless, so have fun creating your favourite. In a pizza oven, they only take 2-3 minutes or in the oven 10-12.

  • ½ batch pizza dough
  • 1 cup tomato pizza sauce
  • 1½ cups grated pizza cheese
  • 2-3 Kransky or chorizo sausages, sliced
  • Fresh herbs (rosemary,thyme, basil)
  • Rocket leaves, feta, olive oil,to serve
  1. Preheat the oven to 190°C. Divide the dough into about12 balls, then roll out each to about 10cm. Place the dough rounds on large lined baking trays, leaving room for themto expand.
  2. Coat each round with sauce and top with grated cheese and a few slices of sausage. Sprinkle with herbs and bake for 10-12 minutes until golden and bubbling.
  3. Transfer onto a serving plate or board, and top with rocket leaves, crumble over feta and drizzle with olive oil.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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