Another "No Flame, No Fire" Recipe
by Kate Heyhoe
Kids love pizza—and so do adults! These bite-size snacks sport the same flavors as a baked pizza, but you don't cook them. They are great for kids to make on their own, or for adults to serve as an hors d'oeuvre before dinner. In Italy, little pizzas are called "pizzettes."
Note: Before you start, always be sure to wash your vegetables and dry them before use (except for garlic and mature, round onions which have a papery shell—they simply need to be peeled before use.)
To Make the Sauce:
1. Peel the garlic by placing it on the cutting board, then smashing it with the bottom of a can and removing the papery skin. Place it in a bowl and measure in the olive oil.
2. Cut away the bottom "beard" from the green onions. Chop the green onions, including the green part. Chop the basil or parsley. Add the green onions and parsley to the bowl.
3. Chop the tomato and add it to the bowl. Stir in the parmesan cheese and add fresh cracked pepper to taste. Let the mixture sit for 5 minutes before using. Taste the sauce before using and adjust the seasonings as needed. Depending on your tastes, you may want more salt or pepper, or cheese or herbs. (Keep in mind that cheese is salty—be careful about adding more salt if you are adding cheese.)
To Make the Pizza Bites:
1. Using a serrated knife, slice the bread into 1/4 to 1/2-inch thick rounds, or ask your parents to do so for you and place the rounds in a plastic bag until ready to use. You may also use pre-cut toasted bread rounds or crackers.
2. Spoon a small amount of the "sauce" onto each bread round. Let the sauce sit on the bread for a few minutes before eating, so the bread can absorb the flavors. While the sauce is being absorbed, add one or more of your favorite toppings, like:
Cheese: Trim sliced provolone cheese to fit the bread or cracker rounds; a cookie or biscuit cutter of about the same size works well, or use kitchen scissors or a small knife and cut into triangles.
Mushrooms, Pepperoni, Olives, Bell Pepper or Zucchini: Cut thin and place one slice on each pizzette.
Dried Oregano: Crush a small amount between your fingers and sprinkle on top of each pizzette for an added burst of flavor.
Makes about 10 pizzettes, depending on the size of the tomato used.
This is an edited and updated archive of pages originally published in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
Modified August 2007
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
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