Cherry Tomato Pizzettas!

Pizzettas are small pizzas (I make mine about 5 to 6-inches in diameter, or about 4 ounces of dough for each pizzetta),


They are just the perfect size for a topping of cherry tomatoes, or top them with any of your favorite pizza components.





*Sigh* The last wave of our tomatoes are ready to harvest, they happen to be some of the sweetest; tiny grape, yellow pear, orange cherry.

Cherry, plums, olives with pits ~ that's how things used to be served.


If the sight of tomatoes still on the stem on your pizza doesn't appeal to you ~ of course you can de-stem them.

I like the rustic look, and surprisingly the cooked tomatoes release very easily by just pulling up on the stem.





These really are tiny (shown here in a regular teaspoon) and very, very sweet ~ but you can use any kind of cherry tomato on these pizzettas.


 I pluck some of the tomatoes from the vine/truss and slice in half, others I leave on the truss and place them on the cheese topped pizzettas about half way into baking.

To some of the pizzettas I added small yellow pear tomatoes, cut in half, along with a few "Currant" tomatoes and some sliced red ripe jalapenos for a spicy BITE. Yum!

For the cheeses I chose some fresh mozzarella, and some aged whole milk mozzarella, they make a mild, creamy combination. By all means if you have a favorite pizza cheese, anything that's good and melts well, that will work too.


Some of the tomatoes will burst into warm, sweet juicy goodness while while they are baking ~ and don't worry ~ when you pull on the tomato truss (stem), the baked tomatoes release easily.  Just put the stem to the side and enjoy the pizzetta!

For this version of pizza, I add the herbs after removing the pizzettas from the oven ~ their fragrance is really intensified that way.


Use any herbs you like,  I chose thyme sprigs for the Yellow Pear tomato and Jalapeno pizzettas, and a few fresh basil leaves for the Sweet Currant tomato version.

And just for variety I sprinkled a few capers on a couple of the slices, you could add some wonderfully flavorful chopped olives as well.


The best/most authentic flour for pizza dough?





It's Italian 00 (extra fine, high gluten flour)  If you cannot source it locally (I can't, so I) order it from amazon.com or Market Hall Foods.com

But if you want to make these right away, regular all purpose flour will do.


I have a few favorite pizza dough recipes listed on my recipe blog and any of them would work here ~ 

For my printable collection of tested Pizza Dough recipes click:

 HERE (Fast, Thin Crust)

HERE (Tasty and Healthful)

 HERE (100% Whole Wheat & Fast Crust)

and

HERE (One of Donna Hay's Pizza Dough recipes), it's the one I used for these pizzettas. If you make them, I hope you enjoy! 

Have a wonderful weekend everyone. xo~m

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And don't forget ~ only 2 more days to enter the Tate's Bake Shop Cookie Drawing.  See details in the upper right corner of this page.