If you’re craving something small, delicious, and downright irresistible, I’ve got just the thing for you: a Gorgonzola, Tomato, and Basil Pizzette Recipe that’s super easy to make but packs a serious flavor punch. These little bites are perfect for sharing, snacking, or even serving as the star of a casual dinner. Plus, the combination of creamy gorgonzola, juicy cherry tomatoes, and fresh basil always hits the spot — trust me, once you try this recipe, you’ll want to make it again and again!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes with minimal ingredients and fuss.
- Flavor Explosion: The tangy gorgonzola perfectly balances the sweetness of tomatoes and fresh basil aroma.
- Great for Entertaining: Bite-sized pizzettes are perfect finger food for parties and get-togethers.
- Flexible & Customizable: Easy to tweak ingredients or toppings to your taste or dietary needs.
Ingredients & Why They Work
Each ingredient in this Gorgonzola, Tomato, and Basil Pizzette Recipe plays a crucial role in creating balance and depth. Whether you’re picking fresh basil from your garden or seeking out the perfect creamy gorgonzola, these flavors complement each other effortlessly.
- Pizza Dough: I recommend store-bought dough to save time — just make sure it’s fresh, and lightly flour your surface to avoid sticking.
- Gorgonzola: Choose a creamy, crumbly one; it adds a tangy richness that stands up beautifully against the tomatoes.
- Cherry Tomatoes: Sweet, juicy little bursts that soften when baked and provide fresh acidity.
- Extra Virgin Olive Oil: A drizzle adds a subtle fruity silkiness that rounds out the flavors.
- Fresh Basil: Tears easily by hand, releasing its fragrant oils to brighten the pizzettes.
- Salt and Black Pepper: Essential for seasoning and balancing the sweet and savory notes.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love tweaking this Gorgonzola, Tomato, and Basil Pizzette Recipe depending on what’s in my fridge and mood. Feel free to experiment a little — that’s where the fun comes in!
- Variation: Once, I added caramelized onions for a touch of sweetness and it worked like a charm — you might love the contrast too.
- Dairy-Free Option: You can swap gorgonzola for a dairy-free cheese or omit cheese altogether, topping with olives or roasted veggies instead.
- Spicy Kick: If you like a little heat, sprinkle some red pepper flakes before baking – it adds a lovely surprise.
Step-by-Step: How I Make Gorgonzola, Tomato, and Basil Pizzette Recipe
Step 1: Prep the Dough and Heat Up
Preheat your oven to a scorching 475°F. While it’s warming, lightly flour your countertop and roll out the pizza dough until it’s about ¼-inch thick. Using a small cookie cutter (2 to 2½ inches diameter), cut out around 18 neat little circles. Lay them out with some space on a baking sheet prepped with cooking spray or parchment paper to prevent sticking.
Step 2: Add the Cheese and Tomatoes
Sprinkle those beautiful clusters of crumbled gorgonzola evenly over your dough circles. Then, gently press the quartered cherry tomatoes into the dough, distributing them evenly — this helps the tomatoes stay put and lets their juices mingle with the crust while baking.
Step 3: Bake ‘Til Golden and Gorgeous
Pop your pizzettes in the oven and bake for 8 to 10 minutes, watching carefully for a golden brown crust and bubbling edges. This is when your kitchen is going to smell AMAZING — I can almost guarantee it!
Step 4: Finish with Freshness
As soon as they come out of the oven, drizzle with your extra virgin olive oil and sprinkle basil leaves on top along with a pinch of salt and freshly cracked black pepper. Serve immediately for the freshest, most vibrant flavor.
Pro Tips for Making Gorgonzola, Tomato, and Basil Pizzette Recipe
- Use Room Temperature Dough: It’s much easier to roll out dough that’s not cold, and you’ll get better texture.
- Don’t Overload Toppings: Keep toppings light so the pizzettes crisp nicely without becoming soggy.
- Cut Evenly and Neatly: Uniform size means your pizzettes bake evenly — no burnt edges or underdone centers.
- Serve Immediately: Basil wilts fast and cheese cools quickly, so serve fresh for the best taste and texture.
How to Serve Gorgonzola, Tomato, and Basil Pizzette Recipe
Garnishes
Right before serving, I always like to add a few extra fresh basil leaves for that pop of green and aroma. Sometimes, a tiny drizzle of balsamic glaze adds a sweet tang that pairs beautifully, turning these pizzettes into a show-stopper.
Side Dishes
These pizzettes shine alongside a crisp green salad—maybe with arugula, lemon vinaigrette, and toasted pine nuts—or a bowl of marinated olives and thinly sliced prosciutto for easy entertaining.
Creative Ways to Present
For parties, I’ve arranged pizzettes on a large wooden board, garnished with edible flowers and small bowls of dipping oils. It turns a simple appetizer into a stylish conversation starter that guests love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), I store them in an airtight container in the fridge, separating layers with parchment paper to keep them crisp. They stay good for about 2 days.
Freezing
I’ve tried freezing baked pizzettes—wrap them tightly in foil and place in a freezer bag. When ready to enjoy, thaw in the fridge overnight and reheat in a hot oven for best results, but fresh is really where they shine.
Reheating
To reheat, I preheat the oven to 375°F and warm the pizzettes on a baking sheet for about 5-7 minutes—this keeps the crust crispy and brings cheese back to gooey perfection.
FAQs
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Can I make this Gorgonzola, Tomato, and Basil Pizzette Recipe gluten-free?
Absolutely! Just swap store-bought regular pizza dough with your favorite gluten-free dough. The toppings remain the same, and you’ll still get all the flavor without compromise.
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What’s the best way to prevent soggy pizzettes?
Don’t overload the tomatoes and cheese, and be sure to bake on a prepped sheet so the dough crisps up nicely. Also, pressing tomatoes gently into the dough helps prevent juices running on the baking sheet.
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Can I prepare these pizzettes ahead of time?
You can cut and assemble the pizzettes in advance and keep them refrigerated for a few hours before baking. Just add the fresh basil and oil right after baking for best freshness.
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What should I serve with these pizzettes for a full meal?
Pair them with a crisp salad, a light soup, or some roasted vegetables to round out the meal. A glass of chilled white wine or sparkling water with lemon completes the experience.
Final Thoughts
This Gorgonzola, Tomato, and Basil Pizzette Recipe is one of those dishes I go back to when I want something quick, impressive, and packed with flavor. It’s like having a slice of Italy right in your own kitchen, and the beautiful mix of textures keeps me coming back for more. I hope you’ll give this recipe a try — your family and friends will thank you, and you’ll love how easy and satisfying these little pizzettes are to make. Happy baking!
PrintGorgonzola, Tomato, and Basil Pizzette Recipe
These Pizzette with Gorgonzola, Tomato, and Basil are delightful mini pizzas featuring a crisp crust topped with tangy gorgonzola cheese, fresh cherry tomatoes, and aromatic basil leaves. Perfect as an appetizer or a light snack, they bake quickly in a hot oven for a golden finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 pizzettes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dough
- 8 ounces purchased pizza dough
Toppings
- 3 ounces crumbled gorgonzola
- 3 ounces cherry tomatoes, quartered
- 2 teaspoons extra virgin olive oil
- 1/4 cup fresh basil leaves, torn into pieces
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 475°F and prepare a heavy large baking sheet by spraying it with cooking spray or lining it with parchment paper to prevent sticking.
- Roll and Cut Dough: On a lightly floured surface, roll out the pizza dough to about ¼ inch thickness. Using a 2 to 2½ inch diameter cookie cutter, cut out 18 circles from the dough and arrange them spaced evenly on the prepared baking sheet.
- Add Toppings: Sprinkle the crumbled gorgonzola evenly over the dough circles. Place the quartered cherry tomatoes on top, gently pressing them into the dough to help them stay in place during baking.
- Bake: Place the baking sheet in the preheated oven and bake the pizzettes for 10 minutes, or until they are golden brown and crispy on the edges.
- Finish and Serve: Remove the pizzettes from the oven and immediately drizzle them with the extra virgin olive oil. Sprinkle the torn fresh basil leaves over the top and season with salt and freshly ground black pepper to taste. Arrange on a platter and serve hot.
Notes
- Use a high-quality pizza dough for best flavor and texture, or make your own if preferred.
- Cherry tomatoes can be substituted with grape tomatoes or thinly sliced regular tomatoes.
- For a less tangy cheese, substitute gorgonzola with blue cheese or feta.
- Work quickly after baking to add basil and oil, preserving their fresh flavor and preventing wilting.
- For a crispier crust, pre-bake the dough circles for 2-3 minutes before adding toppings.
