Kamala Manjare Pizzettas


  • flour
  • yeast
  • potato
  • tomato sauce
  • carrots
  • asparagus
  • black olives
  • capers
  • cherry tomatoes
  • dry tomato
  • oregano
  • basil
  • garam masala
  • cumin seeds
  • salt and pepper


  1. I put yeast into warm water and add a pinch of flour, salt, and sugar, cover and let grow.
  2. I sift flour into a bowl, pour the prepared yeast into the middle and start kneading. While kneading, I slowly add warm water and make a dough.
  3. Tip: it is easier to use a little more water and later add flour, rather than adding too much flour. The dough has to be soft and elastic.
  4. I peel the potato and slice it thinly to 2-3 mm. I boil the slices in slightly salted water for 1 minute. I take the slices out of the water and put them on a paper towel to absorb the residual water.
  5. I blend carrots and put it into the tomato sauce. I cook it in a pan, dry basil and oregano, and cook while constantly mixing, to reduce the water and make a thick tomato sauce. I season with salt and pepper.
  6. I separate the dough into 4 pieces and make balls. I roll them out on a floured counter to a 5 mm thick circles. I cover them with a cloth and let them rise for 15-20 minutes.
  7. I cover the dough with tomato sauce with a spoon. I top it with potato slices and a few drops of olive oil. I add a variety of olives, capers, asparagus, dried tomatoes or other ingredients by choice.
  8. I season the pizzettas with black pepper, garam masala, cumin seeds or other spices that attract me in the moment.
  9. I bake the little pizzas in the oven at 220 C degrees / 400 F for 20 minutes.

I call these beautiful pizzettas ‘pizzellettas’  – belle pizzettas 🙂

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