Italian Mini Pizzas

Ingredients

• 1 1/2 pounds pizza dough* (700 grams)
• 14 cherry tomatoes or 6 or 7 plum tomatoes seeded and chopped into small pieces
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 2 small potatoes (thinly sliced)*
• 1/4 teaspoon salt
• 1-2 sprigs rosemary leaves
• 5 or more pitted black olives chopped or sliced
• 1/4 cup pancetta or bacon chopped
• 1 cup grated firm mozzarella

Instructions

1. 1

   Pre-heat oven to 450F (250C). Lightly grease 1-2 baking sheets with 1-2 tablespoons of olive oil.

2. 2

   In a medium pot of boiling water boil the sliced potatoes for approximately 5-6 minutes (until tender but not mushy), drain, rinse with cold water and towel dry.

3. 3

   In a medium bowl toss together all the ingredients for the Tomato Topping.

4. 4

   --- FOR THE PIZZETTE ---

5. 5

   Remove small pieces of pizza dough and form into small circles (about 3-4 inches) with your hands for the mini pizzas (they don’t have to be perfect, remember pizza is a rustic dish). You can make them as thin or thick, depending on your preferred crust, as you want. Place the circles on the prepared baking sheets.

6. 6

   Top the circles with your choice of toppings, tomato, potato and extras, you can mix and match however you like your pizza. Drizzle each with a little olive oil and bake for approximately 10 minutes or when dough becomes golden brown, top with grated mozzarella and bake for another 2 minutes, serve immediately.

7. 7

   --- FOR THE CALZONI ---

8. 8

   Remove pieces of pizza dough to form bigger circles for the mini Calzoni, place on the prepared baking sheet, on one side place the topping, I made mine with tomato topping, pancetta or olives and grated mozzarella (remember to add the cheese). Fold the empty side over and seal with a fork. Drizzle with a little olive oil. Bake for approximately 10-15 minutes or until golden brown. Enjoy!