Small Rounds, Quietly Bold
There is something honest about a small thing made well. Mini pizzas ask nothing of you — no elaborate technique, no long afternoon — and yet when they come out of the oven warm and slightly crisp at the edges, they feel like a quiet occasion. The brininess of calamata olives carries a depth that transforms even the simplest dough into something worth pausing over. These are the kind of bites you set out for friends without ceremony, and somehow they are always the first to disappear.
Ingredients
- 1 13.8 ounces can refrigerated pizza dough
- 1 tablespoon Alessi Extra Virgin Olive Oil
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1/2 cups Vigo Sliced Calamata Olives, finely chopped
- 3/4 cups shredded Italian cheese
- 1 teaspoon red pepper flakes
Instructions
- Preheat oven to 450.
- Roll out pizza dough and brush with olive oil; season with salt and pepper.
- Cut out small circles using a cookie cutter, gather extra dough, roll out and repeat.
- Place dough cutouts onto greased cookie sheet.
- Top with olives, cheese, and red pepper.
- Bake for 5-7 minutes until cheese is golden and bubbly.
- Makes approximately 25 pizzas.
