Pizzette rosse, which translates to “little red pizzas,” are delicious Roman pizzas. These small, round delights feature a simple yet flavorful topping of rich tomato sauce, earning them their “red” nickname. Despite their minimalistic appearance and few ingredients, pizzette rosse are insanely delicious. No cheese, no fancy toppings—just pure, crispy-on-the-outside, soft-on-the-inside goodness.
What are pizzette rosse?
These little pizzas have been around forever, but they were especially popular in Roman bakeries (forni) during the ’80s and ’90s. If you grew up in Italy during that time, chances are you grabbed one after school or as a quick bite on the go. They’re the kind of snack that brings back memories—the smell of fresh dough, tomato sauce slightly caramelized on top, and that first crispy yet pillowy bite.
They’re usually folded in half and eaten like that.
What Makes Pizzette Rosse Special?
Unlike classic Neapolitan pizza, which is all about the charred thick crust and gooey toppings, pizzette rosse are all about balance. Here’s why they’re so good:
The size – Small enough to eat in a few bites, but satisfying.
The texture – Light and airy inside, crispy on the edges.
The sauce – Simple but rich, usually just tomato passata, olive oil, oregano and a touch of salt.
No cheese – Yep, traditionally, no cheese! They’re naturally vegan.
Pizzette Rosse – What You Need
For the dough we need strong bread flour, durum wheat semolina, dry or fresh yeast, salt, olive oil and water.
If you want to use fresh yeast, use a 3/1 ratio, so 3 times the amount of dry yeast.
For the sauce, we need tomato passata or canned tomatoes, olive oil, garlic, fresh or dry basil and oregano.
How To Make Pizzette Rosse
Prepare the Dough:
Mix the flour with semolina, salt, and yeast.
Slowly add water while mixing, then once the dough is taking shape incorporate the olive oil. Knead for a couple of minutes. Don’t worry about making it very smooth, it will relax while resting.
Cover and let it rest in a warm place until doubled in size (about 2 hours). Keeping it in the oven with the light on helps maintain a consistent temperature.
Make the Tomato Sauce:
I like to pre cook the tomato sauce because this ensures it stays rich and that we don’t have to cook it for too long, compromising the texture of the dough while it bakes. You can use raw too but I recommend precooking since we have to wait for the dough to rest anyways.
Heat olive oil in a pan and lightly fry the garlic until golden (about 1 minute). Add the tomato passata and a little water from rinsing the bottle.
Cook on low heat for at least 30 minutes, stirring often—the longer, the better for flavor.
Shape the Dough:
Divide the dough into 6 equal parts (about 80g/3oz each).
Pinch the sides into each portion and roll it in a circular motion until it starts to become round in shape.
Cover and let them rest for 20 minutes.
Preheat and Shape:
Preheat your oven to 250°C (480°F).
Sprinkle some semolina on a surface and flatten each dough ball with your fingers, ensuring an even thickness with no thick edges (unlike Neapolitan pizza).
Place them on an oiled tray.
Assemble and Bake:
Generously spoon tomato sauce onto each pizzetta, covering the surface entirely—use more than you think, as it will reduce in the oven.
Season with salt, dried oregano, and a drizzle of olive oil.
Bake at the bottom of the oven for 6 minutes, then transfer to the middle rack and bake for another 6-7 minutes. The edges should start to blacken slightly while the top remains soft and fully cooked.
Cool & Enjoy:
Let them cool slightly before serving.
How to Store Pizzette Rosse
Pizzette rosse are best enjoyed fresh, but if you have leftovers, here’s how to store them properly:
In the Fridge: Store in an airtight container for up to 3-4 days. Reheat in the oven at 180°C (350°F) for about 5 minutes to bring back some crispiness.
In the Freezer: Once completely cooled, freeze them in a single layer on a tray. Once solid, transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
To Reheat from Frozen: Bake at 180°C (350°F) for 10-12 minutes, or until heated through.
DID YOU MAKE THIS RECIPE?
If you try this creamy leek and onion pasta, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Pizzette Rosse – Roman Pizza Marinara
Ingredients
Dough
- 250 g Strong bread flour 8.8oz
- 165 g Water 5.80oz
- 20 g Durum wheat semolina 0.7oz
- 1 tbsp Extra virgin olive oil
- 1/2 tsp Dry yeast 2g
- 1/2 tsp Salt
Tomato sauce
- 400 g Tomato passata or canned tomatoes 14.10oz
- 2 Garlic cloves
- 1 tbsp Extra virgin olive oil
Toppings
- Extra virgin olive oil for brushing and topping
- Dry oregano
- Salt to taste
Instructions
Prepare the Dough:
- Mix the 250g/8.8oz flour with 20g(0.7oz)semolina, 1/2 tsp salt, and 1/2 tsp yeast (2g)
- Slowly add 165g/5.80oz water while mixing, then once the dough is taking shape incorporate 1 tbsp of olive oil. Knead for a couple of minutes. Don't worry about making it very smooth, it will relax while resting.
- Cover and let it rest in a warm place until doubled in size (about 2 hours). Keeping it in the oven with the light on helps maintain a consistent temperature.
Make the Tomato Sauce:
- I like to pre cook the tomato sauce because this ensures it stays rich and that we don't have to cook it for too long, compromising the texture of the dough while it bakes. You can use raw too but I recommend precooking since we have to wait for the dough to rest anyways. Heat 1 tbsp of olive oil in a pan and lightly fry the garlic until golden (about 1 minute). Add 400g/14.10oz tomato passata and a little water from rinsing the bottle/can
- Cook on low heat for at least 30 minutes, stirring often—the longer, the better for flavor.
Shape the Dough:
- Divide the dough into 6 equal parts (about 80g/3oz each).
- Pinch the sides into the center for each portion and roll them in a circular motion until it starts to become round in shape.
- Cover and let them rest for 20 minutes.
Preheat tand Shape:
- Preheat your oven to 250°C (480°F).
- Sprinkle some semolina on a surface and flatten each dough ball with your fingers, ensuring an even thickness with no thick edges (unlike Neapolitan pizza).
- Place them on an oiled tray.
Assemble and Bake:
- Generously spoon tomato sauce onto each pizzetta, covering the surface entirely—use more than you think, as it will reduce in the oven.
- Season with salt, dried oregano, and a drizzle of olive oil.
- Bake at the bottom of the oven for 6 minutes, then transfer to the middle rack and bake for another 6-7 minutes. The edges should start to blacken slightly while the top remains soft and fully cooked.
Cool & Enjoy:
- Let them cool slightly before serving.
Super easy to make and extremely delicious!!
glad you liked it! 🙂