Dinner ideas

Fresh tomato pizzettas

Perfect for spring evenings.

Pizza doesn’t have to be all heavy toppings and gooey cheese (though we do love a good cheesy pizza, too) Topped with fresh tomatoes, a vibrant salsa verde and buffalo mozzarella, this homemade pizzettas are light and fresh and perfect for spring evenings.

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Pizza dough
Salsa verde


1.Make pizza dough. Combine flour, yeast, sugar and salt in a medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place for 1 hour or until dough doubles in size. Turn dough onto a floured surface; knead until smooth.
2.Preheat oven to 240°C/475°F. Oil three oven trays; place in heated oven.
3.Make salsa verde. Blend or process herbs, garlic, mustard and vinegar to form a coarse paste. Transfer to a small bowl; stir in oil to combine. (Makes ⅔ cup.)
4.Divide dough into six portions; roll each portion on a floured surface into rough rounds. Place bases on hot trays; spread 1 tablespoon of the salsa verde on each base. Bake for 15 minutes or until bases are golden and crisp.
5.Place tomatoes and mozzarella on bases; drizzle with oil. Top with garlic, basil and parmesan; season with pepper. Spoon remaining salsa verde over pizzettas.

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