When we threw parties in Italy, we would place an order at our favorite neighborhood pasticceria. We’d choose an array of cream filled pasticcini mignon, delicate triangle-shaped sandwiches made from white bread with the crusts removed called tramezzini, and an assortment savory rustici salati. Included in the rustici salati were pizzette, or bite-sized little pizzas with a variety of simple toppings. Upon arriving home, we could never resist sneaking a few of the pizzette before the party began.
While nothing compares to the pizzette from an Italian pasticceria, very good pizzette can be made, really quite simply, right at home.
Unfold the pastry sheets onto work surface, and with a small, round cookie cutter with a 2"-3" diameter, cut out little pizza shapes and set them onto a baking tray. If you do not have a round cookie cutter, a small glass or a mason jar lid will work fine.
Place a small dab of tomato paste in the center of each pizzette, and with your finger or the back of a small spoon, spread the paste around the center without reaching the edges. You only require about 1/4 tsp. to 1/2 tsp. of paste for each pizzetta, depending on their size. Too much paste will weigh down the pizzette and not allow the puff pastry to rise while cooking.
Using a cooking brush, spread a light layer of olive oil over each pizzetta, again using caution to not overdo with too much oil.
Next, toss a light layer of salt over the pizzette, and consider how you wish to complete the toppings.
For classic pizzette, sprinkle dried oregano on top.
Alternatively, you may add a small piece of anchovy to the top of the pizzette and then the oregano.
Or, some people prefer to omit the oregano and add a few small pieces of fresh mozzarella on top. If you opt for the mozzarella, it's best to use a denser, less liquid cheese, and very small pieces on top of the pizzette, again so that the puff pastry can still rise in the oven.
Bake at 400° F for approximately 8 minutes, or until the pizzette have risen and are golden brown. Remove from oven and allow to cool for a few minutes; the pizzette will fall slightly. Use a spatula to carefully remove them from the baking tray.