Lucy M. I’m going to be straight with you: crispy pizza tartlets sound fancy, but they’re honestly just pizza that got a makeover and learned some manners. You’ve got all those flavors you crave—the pesto, the cheese, those salty olives—except now they fit in your hand and won’t leave grease stains on your shirt. Want to know the secret to getting them actually crispy instead of soggy.
Why You’ll Love this Pizza Tartlets
These little crispy cups? They’re basically pizza’s cooler, more sophisticated cousin who actually shows up to parties. I love how they hit that sweet spot between crispy and tender, holding all your favorite toppings without falling apart like some sad, floppy slice would.
You get the cheese, the pesto, the tomatoes—all the pizza goodness—but in a format that doesn’t require napkins everywhere. What’s not to love about something bite-sized that still feels like real food, not some sad appetizer nobody wanted anyway.
The Fontina cheese gets all melty and golden, the fresh marjoram adds this sophisticated touch, and honestly, they’re impressive enough to serve guests but simple enough that I won’t stress making them.
Serve these Pizza Tartlets alongside Sun-Dried Tomato Crostini for a complete Italian-inspired party spread
What Ingredients are in Pizza Tartlets?
The beauty of pizza tartlets lies in their simplicity—you need just a handful of quality ingredients to create these elegant appetizers. The foundation starts with a basic tartlet dough made from all-purpose flour and butter, which creates that coveted crispy texture. From there, the toppings are where the magic happens, combining classic pizza flavors with a touch of sophistication through the use of fresh herbs and premium cheese.
Tartlet Dough:
- 1⅓ cups all-purpose flour
- 6 tbsp butter
Toppings:
- ⅓ cup store-bought red or green pesto
- 1¼ cups ripe tomatoes, finely chopped
- 2–3 garlic cloves, crushed
- 9 black olives, pitted and quartered
- 4 oz (125g) Fontina or mozzarella cheese, grated
- 2–3 tbsp grated Parmesan cheese
- 2 tsp chopped fresh marjoram
When gathering your ingredients, prioritize using ripe, quality tomatoes for the best flavor—they’re the star of the topping. If fresh marjoram isn’t available, you can substitute with dried marjoram, though you’ll want to use about two-thirds of the amount since dried herbs are more concentrated.
The choice between Fontina and mozzarella affects the final result; Fontina provides a nutty, rich flavor while mozzarella offers a milder, more traditional pizza taste. Don’t skip the pesto or use a low-quality version, as it considerably impacts the overall flavor profile of these tartlets.
How to Make this Pizza Tartlets
- Begin by preparing the tartlet dough, which requires just two simple ingredients: 1⅓ cups all-purpose flour and 6 tablespoons butter.
- In a bowl, rub the flour and butter together using your fingertips until the mixture resembles breadcrumbs.
- Add approximately 2 tablespoons of cold water gradually, mixing until the dough comes together in a soft, cohesive ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax and the butter to firm up, which will result in a crispier final product.
- Once chilled, preheat your oven to 400°F (200°C). On a lightly floured work surface, roll out the tartlet dough to a thickness of ⅛–¼ inch (3–6mm).
- Using a 4-inch pastry cutter or the rim of a glass or saucer, cut out 12 rounds from the dough. Carefully fold up the edges of each round to create small rims, then arrange them on a baking sheet.
- Spread ⅓ cup of store-bought red or green pesto evenly into the bottom of each tartlet shell, then fill with the remaining toppings: 1¼ cups of finely chopped ripe tomatoes, 2–3 crushed garlic cloves, 9 black olives (pitted and quartered), 4 ounces of grated Fontina or mozzarella cheese, 2–3 tablespoons of grated Parmesan cheese, and 2 teaspoons of chopped fresh marjoram distributed across all the tartlets.
- Bake the tartlets in the preheated oven until the pastry is golden brown and crispy, and the cheese is melted and bubbling. The exact baking time will depend on your oven, but typically tartlets of this size require 12–15 minutes.
- Once baked, remove from the oven and allow to cool slightly before serving warm as an appetizer or light meal.
Pizza Tartlets Recipe
Ingredients
Method
- Begin by preparing the tartlet dough, which requires just two simple ingredients: 1⅓ cups all-purpose flour and 6 tablespoons butter.
- In a bowl, rub the flour and butter together using your fingertips until the mixture resembles breadcrumbs.
- Add approximately 2 tablespoons of cold water gradually, mixing until the dough comes together in a soft, cohesive ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax and the butter to firm up, which will result in a crispier final product.
- Once chilled, preheat your oven to 400°F (200°C). On a lightly floured work surface, roll out the tartlet dough to a thickness of ⅛–¼ inch (3–6mm).
- Using a 4-inch pastry cutter or the rim of a glass or saucer, cut out 12 rounds from the dough. Carefully fold up the edges of each round to create small rims, then arrange them on a baking sheet.
- Spread ⅓ cup of store-bought red or green pesto evenly into the bottom of each tartlet shell, then fill with the remaining toppings: 1¼ cups of finely chopped ripe tomatoes, 2–3 crushed garlic cloves, 9 black olives (pitted and quartered), 4 ounces of grated Fontina or mozzarella cheese, 2–3 tablespoons of grated Parmesan cheese, and 2 teaspoons of chopped fresh marjoram distributed across all the tartlets.
- Bake the tartlets in the preheated oven until the pastry is golden brown and crispy, and the cheese is melted and bubbling. The exact baking time will depend on your oven, but typically tartlets of this size require 12–15 minutes.
- Once baked, remove from the oven and allow to cool slightly before serving warm as an appetizer or light meal.
Notes
Storing and Reheating Pizza Tartlets
Storing: Allow the Pizza Tartlets to cool completely before storing to prevent soggy crusts from condensation. Place them in an airtight container, separating layers with parchment paper to keep the tartlets from sticking together. Store in the refrigerator for up to 3 days. For longer storage, freeze the cooled tartlets in a freezer-safe container or bag for up to 2 months. When freezing, arrange them in a single layer on a baking sheet first until solid, then transfer to a container to prevent them from sticking together. Reheating: For the best results and to restore crispiness, reheat Pizza Tartlets in a preheated 350°F oven for 8-10 minutes until warmed through and the cheese is bubbly again. Avoid using the microwave if possible, as it will make the pastry soft and soggy rather than crisp. If reheating from frozen, add an extra 5-7 minutes to the oven time, or thaw in the refrigerator overnight before reheating. For a quicker option, you can also reheat them in an air fryer at 350°F for 5-6 minutes for perfectly crispy results.Storing and Reheating Pizza Tartlets
Storing: Allow the Pizza Tartlets to cool completely before storing to prevent soggy crusts from condensation. Place them in an airtight container, separating layers with parchment paper to keep the tartlets from sticking together.
Store in the refrigerator for up to 3 days. For longer storage, freeze the cooled tartlets in a freezer-safe container or bag for up to 2 months. When freezing, arrange them in a single layer on a baking sheet first until solid, then transfer to a container to prevent them from sticking together.
Reheating: For the best results and to restore crispiness, reheat Pizza Tartlets in a preheated 350°F oven for 8-10 minutes until warmed through and the cheese is bubbly again. Avoid using the microwave if possible, as it will make the pastry soft and soggy rather than crisp.
If reheating from frozen, add an extra 5-7 minutes to the oven time, or thaw in the refrigerator overnight before reheating. For a quicker option, you can also reheat them in an air fryer at 350°F for 5-6 minutes for perfectly crispy results.
Pizza Tartlets Substitutions and Variations
Want to make these tartlets truly your own? I’d swap the pesto for sun-dried tomato paste or creamy ricotta if I’m feeling fancy. The Fontina can take a backseat to sharp cheddar or even goat cheese for tang.
Don’t have black olives? Kalamata ones work great, though they’re a bit more assertive. Fresh basil replaces marjoram beautifully if that’s what’s hanging around your kitchen. I’d consider adding roasted red peppers or caramelized onions for depth—nothing wrong with getting adventurous.
Pine nuts sprinkled on top add nice crunch, and a drizzle of balsamic glaze at the end? Chef’s kiss, as they say. The dough’s forgiving too, so whole wheat flour works if you’re experimenting with nutrition.
What to Serve with Pizza Tartlets
Pairing these crispy little bites with the right sides can transform them from a simple appetizer into a full meal that’ll have everyone asking for seconds. I’d lean toward fresh, bright accompaniments that won’t compete with those bold pesto and tomato flavors.
A simple arugula salad with lemon vinaigrette works beautifully, cutting through the richness like a charm. Roasted vegetables, say zucchini or bell peppers, add substance without stealing the spotlight.
Want something heartier? Serve them alongside a minestrone soup or light pasta dish. Even a basic green salad tossed with balsamic vinegar and olive oil complements the tartlets perfectly. The key’s keeping sides fresh and uncomplicated so your tartlets remain the star of the show, you know?
Final Thoughts
These crispy pizza tartlets wrap up the kind of appetizer that’ll make you wonder why you don’t make them more often, honestly. They’re simple enough that even a kitchen novice can pull them off, yet impressive enough to make your guests think you’ve got serious culinary chops. The beauty here is flexibility, right. You can swap out the pesto for marinara, toss in different cheeses, or add whatever vegetables you’ve got hanging around. They freeze beautifully too, so batch-making them becomes a total game-changer for unexpected company. Really, once you nail this basic formula, you’re looking at an endless parade of flavor combinations. That’s the kind of appetizer victory worth celebrating.
