Tasty mini pizzas with peppers, anchovies, and provolone, very easy to make, perfect to serve with an aperitif. The dough is prepared in minutes, with ricotta and instant yeast… a quick, tried-and-true recipe, great as a base for mini pizzas and savory pastries. The peppers can be cooked either in a pan or in an air fryer, detailed instructions are below. Try these delicious mini pizzas, you’ll keep going back for more!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20-24 mini pizzas
- Cooking methods: Oven
- Seasonality: Summer
- Energy 206.55 (Kcal)
- Carbohydrates 20.64 (g) of which sugars 1.40 (g)
- Proteins 9.08 (g)
- Fat 10.04 (g) of which saturated 6.14 (g)of which unsaturated 3.27 (g)
- Fibers 0.96 (g)
- Sodium 446.11 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup ricotta
- 3 tbsps butter (softened)
- Half packet instant yeast for savory preparations
- 1 tsp fine salt (level)
- 2 peppers
- 2 3/4 oz provolone (or mozzarella)
- 8 fillets anchovies in oil
- oregano
- extra virgin olive oil
- salt
Tools
- Baking tray
- Mixing bowl
- Rolling pin
- Cookie cutter
- Pan or air fryer
Preparation
Wash the peppers, remove the seeds, and cut them into small pieces. Cook them in a pan with a drizzle of oil and a pinch of salt until tender.
Alternatively, you can cook them in an air fryer (find the procedure here), so you can remove the skin and make them more digestible. Once ready, cut them into pieces and season with oil and salt.
Now prepare the dough: place the flour with the yeast, ricotta, butter, and salt in a bowl (or use a food processor to speed up the process). Mix for a few minutes until you get a homogeneous, soft but not sticky dough.
Roll out the dough on your work surface, using a little flour and a rolling pin. Reach a thickness of 1/8 – 3/16 inches, depending on your taste.
Using a cookie cutter, cut out discs with a diameter of 2 1/4 – 3 1/3 inches (1).
Place the discs on a baking tray lined with parchment paper. Distribute the peppers, broken anchovies, and provolone cut into small cubes on the surface. Sprinkle with oregano if desired (2).
Put the tray in a fan-assisted oven at 356-374°F and bake the mini pizzas for about 15 minutes, until they are slightly golden.
The mini pizzas with peppers and anchovies are ready, serve them warm, adding some fresh basil leaves if desired.
Tips and Variations
If you prefer to use mozzarella, drain it well from the excess whey before placing it on the mini pizzas.
You can add a layer of tomato sauce before topping with other ingredients.
You can enrich them with capers or green or black olives.
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