Easy Italian Buffet Pizza - How To Make Outstanding Fluffy "Pizzette"

Have you ever had pizza for breakfast?

If you visit Italy and you have breakfast in an Italian Bar (we call "bar" also cafeterias), you may notice, close to croissants, pastries, sandwiches and other delicacies, also this kind of pizza.

Buffet pizzette are crunchy outside and fluffy inside and are perfect for buffets because they are really good even at room temperature and mantain their freshness for a couple of days (just heat them for a few minutes in the oven and they will taste as you just made them).

The two flavors I made are the classic ones ("pizzette al pomodoro" and "pizzette all'olio"), but you can free your imagination and create different flavors. You can add, for instance, pepperoni, anchovies, ham and mushrooms, Italian sausage and broccoli and so on...

It's also a good idea to freeze them (after baking) and, still frozen, put them in the oven at 200° C (390° F) for 10-15 minutes, so that you can have a delicious Italian snack whenever you want!

The size of this pizzette is the same that you can find at the bar, but you can split the dough in smaller pieces, in order to obtain smaller pizzette and bring a nice, abundant tray at your next party. :)

INGREDIENTS:

2 cups MANITOBA FLOUR
2 cups ALL PURPOSE FLOUR
1 spoonful of SUGAR
2 tsp DRY BREWER'S YEAST
1 cup MILK
5 tbsp OLIVE OIL (7 tbsp if you want them fluffier)
1 tsp SALT

SEASONING:

TOMATO SAUCE
SALT
BLACK PEPPER
OREGANO
OLIVE OIL
ROSEMARY

INGREDIENTI:

250 gr FARINA MANITOBA
250 gr FARINA "00"
1 cucchiaio ZUCCHERO
7 gr LIEVITO DI BIRRA SECCO
255 gr LATTE
60 gr OLIO DI OLIVA (70 gr per pizzette ancora più soffici)
1 cucchiaino SALE

PER IL CONDIMENTO:

SALSA di POMODORO
SALE
PEPE
ORIGANO
OLIO DI OLIVA
ROSMARINO

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