One of the easiest ways to make pizza more fun is to make it mini! This mini bite-size pizza recipe, a.k.a Italian pizzetta recipe, is a super fun way to make custom mini pizzas for a crowd. It’s also the perfect way to practice stretching pizza dough for beginners at home!

Hands holding a delightful mini pizzetta with cheesy stretch above a plate of assorted mini pizzas, some topped with pepperoni. Nearby, a side plate cradles another mini pizzetta beside a fresh bowl of salad.

If I’ve learned anything growing up with my Italian-American grandma, it’s that fun is a necessary part of life. And what better way to make food more fun than to make it mini?! The best thing about these mini pizzas is you’re not locked into one topping. You can make as many as you like. They also freeze incredibly well, meaning you can make a double batch today and enjoy chomping on mini pizzas all month long. Midnight snacks will never be the same!

These bite-sized pizzas are perfect for snacking and sharing! While they are small in size, they are big in flavor thanks to homemade ingredients like chewy pizza dough, a super flavorful bold tomato paste pizza sauce, and classic pizza toppings you know and love!

Don’t get confused about the terminology! Pizzetta is Italian for mini pizza (singular), as in a single snackable personal pizza. Pizzette is Italian for mini pizzas (plural), as in a plate full of bite-sized pizzas. 🤓

why this bite-sized pizza recipe works:

🍕 shareable. Your pizza parties are about to get a whole lot more fun! These mini pizzas fit perfectly on an appetizer plate meaning they’re less messy than floppy slices of pizza.

❄️ storable. This recipe is perfect for doubling up and stashing in the freezer! The small size of these pizzas means you can easily pop them in a zip-top bag for later.

♻️ customizable. Can’t agree on toppings? Now you don’t have to! Everyone gets their perfect pizza with this recipe!

🛒 ingredients

pizza dough – my go to is this homemade pizza dough recipe for all my pizza creations! It’s easy to mix up, develops in flavor the longer you let it proof, but can be used in as little as an hour if needed.
sauce – my quick go to sauce for pizza Friday is this easy tomato paste pizza sauce, but you can use your favorite recipe for homemade sauce, too!
cheese – promise me you’ll shred your cheese fresh, okay?! Whether it’s mozzarella from the block or fresh cheese, it makes a difference compared to the pre-shredded bagged cheeses at the grocery store. I love using a blend of cheeses, like fresh mozzarella and freshly shredded parmesan, for the best flavor. You can also add in sharp provolone and fontina for a custom blend of Italian cheeses!
pepperoni – get creative with toppings, whether you choose to use classic pepperoni or a lighter option like turkey pepperoni on your pizza, a seasoned Italian meat will add boldness and flavor to your mini pizzas.
semolina flour – this special durum wheat flour is essential in making sure that your pizza dough bakes up crisp on the bottom and doesn’t stick to the pan. Parchment paper can also help, but a light dusting of semolina flour gives your pizza the classic crunchy crispy crust like your favorite pizzeria.

See the recipe card for the exact quantities.

🍳 how to make your pizzetta

Hands kneading pizza dough on a floured wooden board, crafting mini pizzettas. Four dough balls await their turn beside bowls of tomato sauce, sliced pepperoni, cheese, and cornmeal, ready to create delightful bites.

1: Divide your pizza dough into 12 – 15 equal portions.

Two hands stretch a small piece of pizza dough over a baking sheet already dotted with several flattened mini pizzettas. The scene suggests preparation for an assortment of bite-sized pizzas or flatbreads.

2: Gently stretch each ball of dough into a small circle.

A baking sheet holds six mini pizzetta dough rounds. Some have tomato sauce spread on them. A hand is adding sauce with a spoon. Nearby are bowls with pepperoni slices, shredded cheese, and extra dough.

3: Spread pizza sauce on each base, leaving a small border around the edges.

A hand is adding pepperoni to one of several mini pizzetta doughs topped with tomato sauce on a baking sheet. Some have pieces of cheese. A small bowl of pepperoni slices is nearby, ready for the next delicious creation.

4: Top with desired pizza toppings, like cheese and pepperoni.

A baking sheet displays six uncooked mini pizzettas, each boasting a unique topping combination of cheese, pepperoni, and sauce. The dough is neatly arranged, prepared for baking. A hand grips the tray from below.

5: Bake for 10-12 minutes, until the cheese is golden brown and bubbling.

A baking sheet with six mini pizzettas, some topped with cheese and others with pepperoni. A person with red-painted nails holds the sheet. In the background, a bowl of mixed salad featuring greens, feta, and nuts adds a fresh touch to the scene.

6: Serve immediately or store for later.

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💡tips & tricks for getting it right

🍽️ serving tips

starter to a meal – serve these mini pizzas alongside a bowl of creamy ricotta pesto pasta for a delicious Italian-inspired dinner spread.
appetizer spread – create an impressive appetizer board by pairing these pizzette with pimento cheese crostini for a mix of hot and cold bites.
serve with dips – offer plain mini pizzas alongside whipped ricotta dip for guests to add an extra creamy element to their bites.

ℹ️ troubleshooting tips

let the dough rest – for the best texture and flavor, let your pizza dough come to room temperature for at least 30 minutes before rolling it out. Cold dough will be tough to work with and won’t stretch properly.
avoid overloading toppings – since these are mini pizzas, a little goes a long way! Too many toppings will make the pizzette soggy and prevent them from cooking evenly. Stick to 2-3 toppings maximum per mini pizza.
watch the bake time – these small pizzas cook a bit faster than regular-sized pizzas. Keep a close eye on them after 10 minutes to prevent burning. They’re done when the cheese is melted and bubbly, and the crust is light golden brown.

Hands kneading small dough balls on a floured wooden board, transforming them into mini pizzettas. Nearby are bowls of tomato sauce, pepperoni slices, shredded cheese, and flour. A spoon rests in the sauce bowl, suggesting pizza preparation is underway.

Shape your pizza dough into miniature dough balls one at a time. Use a scale for precise measuring to make sure each one is the same size.

Allow your pizza dough to rest for 15 – 20 minutes, covered with plastic wrap or a light tea towel. This helps the dough relax for easier stretching.

♻️ customize your mini-pizzas

keep it classic – stick with traditional tomato sauce, mozzarella cheese, and parmesan or pepperoni for classic pizza parlor flavors!
white pizza – use this whipped ricotta dip or this garlic parmesan sauce then top with mozzarella and goat cheese for a white pizza!
seasonal produce – swap homemade pesto for tomato sauce and layer on grilled or roasted veggies for a seasonal spin on these bite-sized pizzas.
caprese – use fresh burrata, heirloom tomatoes, and a balsamic glaze for a caprese-style snack! Don’t forget to top with fresh basil!

🧰 equipment needed & storage tips

sheet pan – a large, rimmed baking sheet is essential for making multiple mini pizzas at once. I recommend using a high-quality half sheet pan for even heat distribution and durability.
parchment paper – lining your sheet pan with parchment paper prevents sticking and makes cleanup a breeze. It also helps create a crispy bottom crust.
pizza stone or baking steel – while optional, using a preheated pizza stone or baking steel will give you that perfect crispy crust like a pizzeria. Place it in the oven while preheating, and put your sheet pan directly on the stone for best results.

🫙 storing your pizzette

Stash your pizzettas in the fridge for up to 48 hours, or freeze for longer term storage. You can store them fully cooked in the fridge, then heat them up in the toaster oven for a quick snack!

💬 q+a

Can I make mini pizzas ahead of time?

Yes! You can store fully cooked pizzette in the fridge for up to 48 hours. They can also be frozen for longer storage. When ready to eat, simply reheat them in a toaster oven for a quick snack.

What’s the secret to getting a crispy crust?

Use semolina flour to dust your baking sheet – this finely milled cornmeal helps create a crispy bottom crust like your favorite pizzeria. Additionally, preheating your oven with a pizza stone or baking sheet inside helps achieve that perfect crisp.

How many toppings should I use?

Since these are mini pizzas, less is more! Stick to 2-3 toppings maximum per mini pizza. Too many toppings will make the pizzette soggy and prevent them from cooking evenly.

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A person is holding a mini pizzetta, stretching its cheese from a plate of assorted mini pizzas topped with pepperoni, mozzarella, and more cheese. These delightful mini pizzettas are arranged on a red plate set against a light-colored surface.

Mini Pizzetta (Italian Mini Pizza Recipe)

Learn how to make perfect pizzette – traditional Italian mini pizzas that are ideal for appetizers or party snacks. This easy mini pizza recipe yields delightfully crispy, individual-sized pizzas topped with classic ingredients like fresh mozzarella, parmesan, and pepperoni. Each mini pizzetta is the perfect handheld size for serving at parties or enjoying as a fun family meal.

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Course: Appetizer, Dinner, Snack

Cuisine: American, Italian

Keyword: antipasto, miniature, snack

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: pizzas

Calories: 194kcal

Author: Lindsey Neumayer

Equipment

1 baking sheet
1 parchment paper
1 baking steel or pizza stone optional, for crispier crust bottoms

Ingredients

500 g pizza dough one ball of pizza dough
150 g pizza sauce about 1/3 cup of sauce
250 g fresh mozzarella shredded, about 8 ounces
100 g parmesan cheese freshly grated, about 4 ounces
100 g pepperoni sliced thin
semolina flour for dusting

Instructions

Preheat. Preheat oven to 450°F (230°C) with pizza stone or baking sheet inside.
Divide dough. Divide pizza dough into 12-15 equal portions (about 30g each) and shape into balls.
Shape dough. On a surface dusted with semolina flour, roll each dough ball into a small circle.
Add sauce. Spread 1-2 teaspoons of pizza sauce on each round, leaving a small border for the crust.
Top pizzas. Top each pizzetta with shredded mozzarella, grated parmesan, and pepperoni slices.
Bake. Place baking sheet on top of the pizza stone or baking steel if using, and bake for 8-10 minutes, until cheese is bubbly and crust is golden brown.
Serve. Let cool slightly before serving.

Notes

For best results, let dough come to room temperature before shaping
Work in batches if needed, keeping remaining dough covered while working

storage

Stash your pizzettas in the fridge for up to 48 hours, or freeze for longer term storage. You can store them fully cooked in the fridge, then heat them up in the toaster oven for a quick snack!

Nutrition Information

Servings: 15 pizzas

Calories: 605mg

Total Fat: 605mg

Saturated Fat: 605mg

Trans Fat: 605mg

Cholesterol: 605mg

Sodium: 605mg

Carbohydrates: 605mg

Fiber: 605mg

Sugar: 605mg

Protein: 605mg

The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.