As I have already blogged about my preferred pizza recipe, I tried something new.
The original recipe for these pizzette is from Tanja Grandits Aroma pur - Meine fröhliche Weltküche.
I made a few changes: using less yeast and letting the dough ferment overnight yields a more aromatic dough.
Don't use too small tomatoes. At first I tried "Coeur de Pigeon" which produced confit tomatoes in the size of a thumbnail. So I made a second batch with cocktail tomatoes - much better.
Other than Grandits I baked the pizzette on a baking stone in a very hot oven.
The taste of the confit tomatoes on these little pizze is fantastic: sweet and incredibly aromatic. The pesto matches very well. It is originally made with cilantro instead of parsley. As I can't get fresh cilantro here I used parsley which is growing in my garden (this change made my son happy because he dislikes cilantro).