When it comes to breakfast, many Italians enjoy a coffee and pastry such as a brioche or cornetto (“little horn”), a sweeter and less buttery version of a croissant. And for those without a sweet tooth, there’s the just as delicious and satisfying pizzetta rossa, or small pink pizza. 

Michael Zee, author of “SymmetryBreakfast: 100 Recipes for the Loving Cook” and creator of Symmetry Breakfast (@symmetrybreakfast) is, without a doubt, a huge morning meal fan. The whole inspiration for his wildly popular Instagram account was for him and his partner, Mark, to have quality time over a special breakfast together. Every post is like a mini art piece and shows a mirror image of breakfast with lovely colours, plating and heart. 

For this recipe, Michael decided to make his version of the tiny, tomato-forward pizza after trying Linari’s. Located in Rome’s Testaccio neighbourhood (a residential neighbourhood in Rome's historic city centre), Linari makes some of Italy’s most famous pizzette rosse. Traditionally, these mini pizzas are often topped with a tomato sauce seasoned with basil, oregano, garlic, or chilli flakes for an added kick, as well as grated Parmesan or Pecorino Romano. 

Michael’s twist is all in the rossa – instead of a simple tomato base, his pizzette showcase a bomba Pugliese, a spicy veggie spread from the southern region of Puglia often made with aubergines, carrots, red pepper, artichokes and mushrooms. He also likes to top his with freshly grated Asiago, scamorza (a stretched curd cheese made from cow's milk and typically formed into a pear or ball shape), or provolone.

The next time you’re looking for something different for breakfast, try making your own pizzetta topped with grated cheese or serve some up as an appetizer at your next dinner party. Either way, we’re sure you (and your guests) will be saying prego!