Fresh tomato pizzettas

Perfect for spring evenings.

  • 35 mins cooking
  • Serves 6
  • Print
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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  • 350 grams mixed ripe tomatoes (see tips), halved or quartered
  • 250 grams buffalo mozzarella (see tips), torn
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped finely
  • ¼ cup small basil leaves
  • ¼ cup (20g) shaved vegetarian parmesan-style cheese
Pizza dough
  • 3 cups (450g) '00' flour, bread flour or plain flour
  • 2 teaspoons (7g) dried yeast
  • 2 teaspoons caster sugar
  • 2 teaspoons fine table salt
  • 2 tablespoons extra virgin olive oil
  • 1 cup (250ml) warm water, approximately
Salsa verde
  • ¾ cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • 1 small clove garlic, crushed
  • 1 teaspoon dijon mustard
  • 2 tablespoons red wine vinegar
  • ⅓ cup (80ml) extra virgin olive oil


  • 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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