Homemade Sicilian Pizzette

Upon bringing your dough home from the store, place it in a bowl that has been lightly greased with olive oil.

Place the dough inside the bowl and cover the dough with a kitchen cloth.

Let the dough sit for approximately 1.5–2 hours, or until the dough rises and expands.

Once risen, place the dough onto a baking sheet and cut it into 2 halves.

Begin stretching the dough in a circular manner on the baking sheet.

After some pan stretching, put each of your fists underneath the dough and gently stretch the dough out in a circular direction.

One stretched into a circular shape, grease your baking sheet liberally with olive oil and place your dough back onto the baking sheet.

Next, brush the top of your dough with Olive Oil and layer as follows:

Crushed San Marzano tomatoes

A sprinkling of salt and pepper

Sprinkling of parmesan cheese

Pieces of fresh basil

Pieces of cubed pancetta

Pieces of chopped red onion

A light drizzle of olive oil

Ensure that all the ingredients are distributed evenly throughout the entire circumference of the pie.

Bake in a convection oven at 500°F for 25–35 Minutes or until pizzette is golden brown.

Serve and enjoy!