"Pizzettes" are bite-size pizzas, and you can top them with any of your favorite pizza toppings. This is a bit of a variation on the classic margherita. I find the gorgonzola and sweet cherry tomatoes make a great appetite enhancer. Other combos to try are grated fontina cheese, chopped mushrooms and prosciutto, or coarse sea salt, extra-virgin olive oil and fresh rosemary.
Ingredients 1 ball (12 ounces) purchased pizza dough5 ounces gorgonzola cheese , crumbled5 ounces cherry tomatoes , quartered1 tablespoon extra-virgin olive oil1/3 cup fresh basil leaves , torn into piecesSalt and freshly ground black pepper
Preheat the oven to 475°.
Roll out the pizza dough into 1/4-inch-thick round. Using a 2 1/4- to 2 1/2-inch cookie cutter, cut out 30 dough circles. Arrange the circles on 2 large, heavy baking sheets. Sprinkle the gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes.
Drizzle the pizzettes with oil, then sprinkle with the basil, salt and pepper.
Arrange the pizzettes on a platter and serve immediately.