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.

8 to 10 servings

1 ball (12 ounces) purchased pizza dough
5 ounces Gorgonzola cheese, crumbled
5 ounces cherry tomatoes, quartered
1 tablespoon extra-virgin olive oil
1?3 cup fresh basil leaves, torn into pieces
Salt and freshly ground black pepper

Preheat the oven to 475°F. Roll out the pizza dough into a ¼-inch-thick round. Using a 2¼- to 2½-inch-diameter 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 the oil, then sprinkle with the basil, salt, and pepper. Arrange the pizzettes on a platter and serve immediately.