Pizzette with three toppings and minipic: a taste explosion

Ingredients (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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