Hairy Bikers Pizzette Recipe

These Hairy Bikers-inspired pizzette are small, homemade pizzas with crisp edges, soft centres, and a simple tomato and mozzarella topping. Olive oil gives the dough a lovely flavour, while basil adds a fresh finish. The recipe is beginner-friendly, although you will need to allow time for the dough to rise. Expect the whole process to take about 2 hours, including proving and cooling.

Ingredients

For the Dough

• 350g strong white bread flour, plus extra for dusting
• 7g instant dried yeast
• 1 teaspoon fine salt
• 1 tablespoon olive oil
• 220ml lukewarm water

For the Topping

• 150g tomato passata
• 1 small garlic clove, finely grated
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 125g mozzarella, drained and torn into small pieces
• Freshly ground black pepper, to taste
• A small handful of fresh basil leaves, for serving

How to Make Hairy Bikers Pizzette

• Mix the dough: Put the flour and yeast in a large bowl, then stir in the salt. Add the olive oil and lukewarm water. Mix with a spoon, then your hands, until a soft dough forms. Add a teaspoon or two of water if dry flour remains.
• Knead until smooth: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes. It should feel smooth and springy, with a slight tackiness rather than a heavy coating of flour.
• Leave the dough to rise: Place the dough in a lightly oiled bowl and cover. Leave in a warm place for 60 to 75 minutes, or until roughly doubled in size.
• Prepare the oven: Near the end of the rise, preheat the oven to 220°C or 200°C fan. Put two baking trays in the oven to heat. If using a conventional oven, bake one tray at a time on the middle shelf.
• Make the sauce: Stir the passata, garlic, oregano, and olive oil together in a small bowl. Add a little black pepper. Pat the drained mozzarella dry with kitchen paper.
• Shape the bases: Gently press the air from the dough and divide it into 10 equal pieces. Roll each piece into a ball, then flatten or roll into a round about 10cm across. Leave a slightly thicker rim around each base.
• Assemble the pizzette: Place the bases on two sheets of baking parchment. Spread each with a little tomato sauce, leaving the rims clear, then scatter the mozzarella over the top. Carefully slide the parchment onto the hot trays.
• Bake until golden: Bake for 12 to 15 minutes, until the bases are cooked underneath, the edges are golden, and the cheese is bubbling. If baking both trays together, swap their positions halfway through.
• Cool and finish: Transfer the pizzette to a wire rack and leave for 3 to 5 minutes. Scatter over the basil leaves and serve warm.

Tips for the Best Pizzette

How do I know when the dough has risen enough?

Look for dough that has roughly doubled in size rather than relying only on the clock. A cool kitchen may mean it needs longer. When pressed gently with a fingertip, the dough should spring back slowly.

Why are my pizzette soggy?

Too much sauce or wet mozzarella can soften the bases. Use a thin layer of passata, dry the cheese well, and bake on preheated trays. Check that the undersides are golden before taking the pizzette out of the oven.

How can I make the bases crispier?

Roll the centres a little thinner and make sure the oven and trays are fully heated. Leave a little space between the pizzette so the hot air can circulate.

Can I add other toppings?

Yes. Try a few sliced olives, roasted peppers, or thinly sliced mushrooms. Keep the toppings light, and cook any raw meat fully before adding it to the pizzette.

Serving Suggestions

• Serve with a crisp green salad and a simple lemon dressing.
• Add a bowl of marinated olives and roasted peppers for sharing.
• Pair with tomato soup for a comforting light lunch.
• Offer chilli flakes or a little extra olive oil at the table.

Storage and Reheating

Room Temperature

Enjoy the pizzette warm or at room temperature shortly after baking. Do not leave them out for more than 2 hours because of the cheese topping.

Refrigerator

Once cool, put the pizzette in an airtight container and refrigerate within 2 hours of baking. They will keep for up to 3 days. Reheat on a baking tray at 180°C or 160°C fan for 8 to 10 minutes, until piping hot throughout.

Freezing

Freeze cooled pizzette in a single layer, then transfer to a freezer bag or container for up to 2 months. Defrost in the refrigerator overnight and reheat at 180°C or 160°C fan until piping hot throughout.

Nutrition

Approximate values per pizzetta, based on 10 servings:

• Calories: 200 kcal
• Carbohydrates: 27g
• Protein: 7g
• Fat: 7g
• Saturated fat: 2g
• Sodium: 270mg

Nutrition values are estimates and will vary with the ingredients and brands used.

FAQs