Tomato & Olive Pizzettas With Aged Goat Cheese By Chef Deepak

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A Refined Grilled Italian-Inspired Small Plate

Yield: 18 Mini Pizzettas
Serves: 6–8 Guests

A plate of mini grilled pizzettas topped with aged goat cheese, Kalamata olives, cherry tomatoes, and fresh arugula on a silver serving platter. — A vibrant platter of mini pizzettas topped with aged goat cheese, Kalamata olives, and cherry tomatoes, perfect for a refined Italian-inspired appetizer.

A wooden board topped with sliced tomatoes, crumbled goat cheese, and Kalamata olives. In the background, there are two glass bottles, a red bucket, and fresh tomatoes. — A vibrant platter of mini pizzettas topped with aged goat cheese, Kalamata olives, and cherry tomatoes, perfect for a refined Italian-inspired appetizer.

These elegant grilled pizzettas balance the richness of aged goat cheese with the briny depth of Kalamata olives and the subtle warmth of fennel. A few drops of sambuca or Pernod elevate the dish with delicate anise notes, enhancing the aromatic profile.

Ingredients

For the Base

1 lb pizza dough (artisan store-bought or house-made)
Extra-virgin olive oil, for brushing
Kosher salt
Freshly ground black pepper

For the Topping

2 tsp fennel seeds, lightly crushed
1 (3–4 oz) aged goat cheese (Bûcheron preferred), at room temperature
14 pitted Kalamata olives, quartered
18 cherry or grape tomatoes, sliced into thin rounds
Crushed red pepper flakes (to taste)
¼ tsp sambuca or Pernod (optional, but recommended)

Method

1. Prepare the Grill

Preheat a gas grill to medium-high or prepare a charcoal grill with a two-zone fire (hot and medium heat areas). Lightly oil the grates.

2. Roll and Shape

On a lightly floured surface, roll the dough to approximately ¼-inch thickness. If the dough resists stretching, allow it to rest for 5 minutes before continuing.
Using a 3-inch round cutter, cut out 18 circles. Discard excess dough.

3. Season the Dough

Brush both sides lightly with extra-virgin olive oil. Season with kosher salt and freshly ground black pepper. Sprinkle fennel seeds evenly, gently pressing them into the surface.

4. First Grill

Place the rounds fennel-side down over medium heat. Grill uncovered for 1–2 minutes until grill marks form and the base begins to firm.
Flip and grill the second side briefly until lightly golden. Transfer to a tray, grilled side up.

5. Assemble

Working quickly, top each pizzetta with:

2 small wedges of aged goat cheese
3 olive pieces
2–3 tomato slices
A light pinch of crushed red pepper

Add a few drops of sambuca or Pernod to each pizzetta for subtle aromatic sweetness.

6. Final Grill

Return pizzettas to the cooler side of the grill. Cover and cook until the cheese softens and the crust becomes crisp, approximately 2 minutes.
Remove promptly and serve warm.

Nutrition Information

(Per Serving – Approx. 3 pizzettas)

Calories: 280 kcal
Protein: 9 g
Carbohydrates: 26 g
Total Fat: 15 g
Saturated Fat: 4.5 g
Monounsaturated Fat: 6 g
Cholesterol: 15 mg
Sodium: 670 mg
Fiber: 1 g

Culinary Notes

Bûcheron provides a balanced creamy interior and firmer rind; alternative aged chèvre may be used.
Allow goat cheese to reach room temperature for optimal melting.
For indoor preparation, a cast-iron grill pan may be substituted.
Serve alongside dry rosé, Sauvignon Blanc, or a light Prosecco.