The meat pizzettes are a variation of the classic pizza made with flour, water, and yeast. Meat pizzettes are a truly tasty and original main dish with a very simple process: we are talking about minced meat topped with tomato pulp, and lots of cheese, and to finish it all, I add a magical touch, the Fresh Basil. It’s 100% Italian with its large and fragrant leaves, ensuring a truly unmistakable flavor to the dish! Thanks to its organoleptic properties: rich in vitamins and minerals, it’s perfect to consume all year round. If you try the recipe, let me know in the comments, hugs Chicca!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs beef
- 1.5 tsp salt
- 1 egg
- 1/4 cup Parmesan cheese
- 1/4 cup breadcrumbs
- as needed milk
- 7 oz tomato pulp
- as needed salt
- 3.5 oz scamorza (or mozzarella)
- as needed Fresh Basil
How to make meat pizzettes
In a large bowl place the minced meat, the egg, the salt, the grated Parmesan, the breadcrumbs, and the milk. Knead well with your hands until all ingredients are well combined. Alternatively, you can use a stand mixer with the dough hook.
Then take a handful of meat and shape into small patties, flattening them into discs about 2.5 inches in diameter.
As you prepare them, place the discs on a baking tray lined with parchment paper.
Bake at 375°F for about 10 minutes. At this point, top with the tomato pulp seasoned with salt and a drizzle of oil. Remove from the oven and top with cheese, then bake again until the cheese has completely melted. Remove the meat pizzettes from the oven, let them cool slightly, then garnish with basil leaves and serve them hot!
Storage of meat pizzettes
Meat pizzettes can be stored in the refrigerator until the next day in an airtight container.
