Margherita Pizzette

Date Added: Sep 6, 2010 Italian Appetizers
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Prep Time

10 mins

Cook Time

8 mins

Ready In

18 mins



*to adjust serving size click on "serving box".


Classic Margherita Pizzette, thin crisp crusts with fresh tomatoes and mozzarella or top with anything you desire. The Pizzette tarts can be found at Pasta People. Or use a similar product in your local grocery store.


  • 2  Each Pizzette Tart (
  • 1
  • 4  Each Vine-Ripened Tomatoes, cored, peeled and cut
  • 2
  • 4  Table Spoon(s) Olive Oil
  • 3
  • 2  Cup(s) Mozzarella Cheese, grated
  • 4
  •  As Needed Pesto Sauce
  • 5
  • 1  Cup(s) Asiago Cheese, grated
  • 6
  • 1/2  Cup(s) Parmesan Cheese, grated
  • 7
  • 8  Each Fresh Basil Leaves
  • 8


    1. Preheat oven at 500 degrees with a pizza stone
    2. Blanch tomatoes in boiling water for 60 seconds then place them in ice water to shock them
    3. Peel the skin off the tomatoes and take all of the seeds out
    4. Drizzle pizzettes with olive oil and brush to distribute oil evenly
    5. Cover pizzettes with mozzarella cheese leaving no boarder
    6. Top with blanched tomatoes lay out uniformly
    7. Drizzle pizzettes with basil pesto
    8. Sprinkle with Asiago cheese and Pecorino Romano
    9. Bake in oven for 8 minutes
    10. Garnish with basil
    11. For Grilled Pizzettes:
    12. Grill pizzette on one side until you see charred Grill marks
    13. Drizzle the other side with olive oil and brush to distribute evenly
    14. Top with ingredients above
    15. Bake in oven for 8 minutes

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