Tomato and Mozarella Pizzette

Before you get started, just a friendly reminder to you and your Spritz Squad to wash your hands.

Makes about 24 pizzette

Ingredients for the base:

  • 500g of Laucke Pizza and Focaccia Mix, 4g yeast (included)
  • ½ cup semolina
  • ½ cup extra flour for dusting
  • Ingredients for the sauce:
  • 250ml tomato passata
  • 4 pieces sundried tomato
  • 1 tbsp dried oregano
  • Pinch of salt and pepper

Ingredients for the topping:

  • 150g buffalo mozzarella, cut into 1cm cubes
  • 2 tbsp dried oregano
  • Good quality extra virgin olive oil


  • Small handful basil leaves, torn


For the Laucke pizza dough, add 500g flour to a stand mixer with a dough kneading blade. Add in the dry yeast and turn machine on to lowest speed. While mixing slowly, pour in 330ml of lukewarm water to form a dough. Knead on low for 6-10 minutes until the dough is elastic. Rest for 10 minutes. Next divide the dough in two, rest covered for a further 10 minutes.

Once rested, roll dough out to ½ cm thickness on a floured surface with a little semolina. Using a round 6cm pastry cutter, cut out pizzette, and place onto a sheet or baking paper to fit your baking tray.

To make the tomato sauce place the ingredients into a blender and select the soup option.

Using your fingers make small indentations into the center of each pizzette. Add in a tablespoon of sauce to each pizzetta and top with a piece of mozzarella. Finish with a little drizzle of olive oil and a sprinkle of dried oregano.

Pre-heat your oven to 200C. Cook pizzette for 15-20 minutes. Watch closely, and remove to cool slightly before serving. Garnish with torn basil leaves.

Recipe courtesy of Sammy and Bella.


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