Pizzette Margherita


Patrick Laine, chef at La Trattoria in Monaco, reveals one of his signature easy-to-make Italian recipes: Margherita pizzette.


Margherita pizzette – La Trattoria – Monaco

(Copyright Laura Emery / Monte-Carlo SBM)


Ingredients (for 8 servings) :



For the dough:

  • 220 g T55 flour

  • 125 g warm water

  • 5 g fresh yeast

  • 5 g sugar

  • 5 g salt

  • 35 g olive oil

For the tomato sauce:

  • 1 can diced tomatoes (400 g)

  • 1 tablespoon virgin olive oil

  • 4 marjoram leaves

  • 2 large basil leaves

  • Salt

  • Pepper

For the pizzette:

  • 80 g tomato confit (10 g per pizzetta)

  • 80 g mozzarella fior di latte (10 g per pizzetta)

  • 1 large basil leaf



Preparation :


Preparing the dough:

  • Dissolve fresh yeast in warm water. Add olive oil. Mix.  
  • Add salt, sugar and flour. Mix again.
  • Knead the dough for 5 minutes with a mixer. 
  • Let rest for 30 minutes.
  • Make 8 balls of dough. 
  • Let rest for 30 minutes.


Preparing the tomato sauce:

  • The day before: blend a can of diced tomatoes.
  • Season with virgin olive oil, salt and pepper. 
  • Chop oregano and basil. Add to the mix. 
  • Refrigerate.



Chef ‘s tip:

Making the tomato sauce a day before helps the sauce take in the flavours of the herbs for added richness and aroma.




Preparing the pizzette:

  • Preheat the oven to 210°C.
  • Roll out the dough finely into 8 pizzette.
  • On each of these, spread the seasoned tomato sauce and then add tomato confit.
  • Cut the mozzarella fior di latte into cubes.
  • Chop basil.
  • Top with mozzarella and basil.
  • Place pizzette on greaseproof paper and bake at 210°C for 10 minutes. When partially cooked, turn them over.  
  • Once out of the oven, add a few drops of chilli oil.



Chef ‘s tip:

Roll out the dough on flour so that it doesn’t stick.




Réservez votre table au restaurant La Trattoria pour découvrir toutes les recettes de notre Chef Patrick Laine au : (377) 98 06 71 71.


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