Italian•lunch•beginner

Pizzette Party: Mini Pizzas for Little Hands

Name: Pizzette Party: Mini Pizzas for Little Hands
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Italian
Ingredients: 1 roll ready-rolled pizza dough (about 400 g); 15 ml olive oil; 250 ml smooth tomato passata; 2 g dried oregano; 1 g fine sea salt; 200 g grated mozzarella; 100 g sweetcorn kernels (drained); 80 g red bell pepper, finely diced; 100 g mushrooms, finely chopped; 120 g pineapple tidbits, well drained; 40 g mild black olives, sliced; Fresh basil leaves (5 g), optional

Kid-friendly mini pizzette for a playful DIY lunch—simple toppings, bright colours, and superhero-speed baking.

Vegetarian🥜Nut-Free

Colorful kid-friendly mini pizzette on a parchment-lined tray, ready to serve.

Prep Time

15 min

Cook Time

12 min

Total Time

27 min

Servings

Cue the Saturday-morning theme song: tiny hands, big imaginations, and a tray of warm, cheesy pizzette ready for a make‑your‑own mini “pizza party.” These bite-sized pies channel classic Italian street food with a playful, pop-culture twist—think superhero snacks that save the day before the opening credits finish.

In Italy, pizzette are the quick, joyful cousins of full-size pizza—easy to share, easy to customize. Here, we keep toppings simple and colourful so kids can build smiley faces, traffic lights, or polka dots while learning a few kitchen basics. The trick is light sauce, small toppings, and a hot oven for crisp edges and gooey middles.

These minis are perfect for lunch boxes, after‑school bites, or a family movie marathon. Set out a topping bar and let creativity do the cooking—then watch them vanish faster than the end credits.

Ingredients

Keep toppings small and not watery so the bases stay crisp and easy to eat.

1 roll ready-rolled pizza dough (about 400 g)
15 ml olive oil
250 ml smooth tomato passata
2 g dried oregano
1 g fine sea salt
200 g grated mozzarella
100 g sweetcorn kernels (drained)
80 g red bell pepper, finely diced
100 g mushrooms, finely chopped
120 g pineapple tidbits, well drained
40 g mild black olives, sliced
Fresh basil leaves (5 g), optional

Nutrients

fibersource
From vegetable toppings and dough
calciumhigh
From mozzarella
proteingood
Cheese and dough provide moderate protein
vitamin Csource
From bell pepper and pineapple

Instructions

A quick assembly line makes these minis both speedy and fun for kids.

1
Heat the oven to 220°C (200°C fan). Line 2 baking trays with baking paper.
2
Unroll the pizza dough. Using a 7–8 cm cutter or glass, stamp out 16 rounds. Re-roll offcuts once to use up the dough.
3
Transfer rounds to trays and brush lightly with olive oil. Prick each base once with a fork to prevent bubbles.
4
Stir the passata with oregano and salt. Spread a thin layer (about 1 tsp) on each base—thin is key for crispness.
5
Sprinkle a little mozzarella on each, then set out toppings so kids can decorate with small, even layers.
6
Bake for 8–10 minutes, rotating trays halfway, until edges are golden and cheese is melted and bubbly.
7
Cool 2 minutes, finish with basil if using, and serve warm. Save any extras for lunch boxes.

Chef's Tip

Pat juicy toppings (like pineapple and mushrooms) dry with kitchen paper to keep the bases crisp.

Fun Fact

Margherita pizza’s colours—red tomato, white mozzarella, green basil—mirror the Italian flag, making it a favourite for bite-sized pizzette.

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