Recipe Ingredients
Pizzette:
- 2 (13.8-oz.) Pillsbury Class Refrigerated Pizza Dough
- 2 Tbsp. olive oil
- 2 cups (7-oz.) shredded Mozzarella
Spinach-Ricotta Version:
- 1/2 cup (4-oz.) frozen chopped spinach, defrosted and cooked according to pkg. directions
- 1 (8-oz.) container ricotta cheese
- 1 garlic clove
- Kosher salt and freshly ground black pepper
- 8 pieces thinly sliced prosciutto, cut into thirds lengthwise
Red Pepper-Feta Version:
- 4-oz. crumbled feta
- 1 (12-oz.) jarred roasted red bell pepper, drained on paper towels
- 1 pinch red pepper flakes
- 1 garlic clove
- 24 pitted black olives (about 1/2 cup), cut into thirds
Recipe Directions
Heat oven to 425F and arrange one rack in the upper third and one in the lower third of the oven.
Spinach-Ricotta Version:
On a plate lined with paper towels, drain the spinach. Combine ricotta, spinach and garlic in a mini food processor or blender and process until smooth. Taste and season with 1/2 teaspoon of salt and 1/4 teaspoon freshly ground black pepper. Set aside until ready to assemble.
Red Pepper-Feta Version:
Combine feta, bell pepper, red pepper flakes and garlic in a mini food processor with a splash of water and process until smooth. Taste and season with salt and freshly ground black pepper. Set aside until ready to assemble.
Pizzette:
Unroll the dough into a lightly floured cutting board and brush the top with olive oil. Using a 3-inch biscuit cutter, stamp out about 48 rounds.
Line two rimmed baking sheets with parchment paper and arrange rounds between the sheets. Spread the spinach-ricotta spread among pizzette on one baking sheet then top each with a pinch of the mozzarella and a curl of prosciutto.
For the second set of pizzette, divide the feta-red pepper spread among pizzette on one baking sheet then top each with a pinch of mozzarella and a few thinly sliced olives.
Place baking sheets in oven and bake until bottoms of pizzette are golden brown and cheese is melted, about 10 to 12 minutes. Rotate sheet pans half way. Serve immediately.
