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Pizzette Recipe

  • 3 2/3 cups bread flour
  • Two ¼ oz (7g) envelopes instant yeast
  • ½ tsp salt
  • 1½ cups tepid water
  • 2 tbsp olive oil, plus more for the bowl
  • 3 tbsp pesto, homemade or store-bought
  • 3 tbsp sun-dried tomato paste
  • 2 oz (60g) sliced salami or pepperoni, cut into strips
  • 6 pitted Kalamata olives, halved
  • 2 oz (60g) mozzarella, cut into small slices
  • ½ cup packed, coarsely chopped arugula leaves
  • 2 tbsp pine nuts
  • Extra virgin olive oil, to drizzle
  • 3 in (7.5cm) plain pastry cutter
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 122kcal (6%)
Total Fat 5g (7%)
Saturated Fat 1g (5%)
Cholesterol 5mg (2%)
Total Carbohydrate 16g
Dietary Fiber 1g
Sugars 0g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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