In a medium bowl whisk together 1.5 cups flour, 1 tsp instant yeast, and 0.5 tsp salt. Add 1/2 cup warm water and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 4–5 minutes until smooth and slightly elastic. If dough is sticky add up to 1–2 tablespoons flour. Form into a ball.

Rest dough briefly: place dough back in the bowl, cover with a clean towel or plastic wrap, and let rest 15–20 minutes at room temperature to relax gluten (this short rest is enough for a single small pizzette).

Preheat and shape: preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet inside if available. Divide dough into 2 equal pieces for two 6–7-inch pizzette (or keep whole for one larger). On a lightly floured surface, press and gently stretch each piece into a 6–7 inch round about 1/4-inch thick, with a slightly thicker rim. Transfer to a parchment-lined peel or baking sheet.

Tomato Basil Topping

Prepare tomato topping

Core and finely dice tomatoes so you have about 1 cup diced. Put diced tomatoes in a bowl and add 1 teaspoon minced garlic, 1 tablespoon extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Fold in 1/2 cup torn fresh basil leaves. Let sit 5–10 minutes to macerate and combine flavors. If tomatoes are very watery, drain off excess juices before topping dough to avoid soggy crust.

Cheeses & Finish

Assemble pizzette

Brush the stretched dough rounds lightly with 1 teaspoon olive oil. Distribute the fresh mozzarella evenly over each base (about 2 oz mozzarella per pizzette), leaving the outer rim exposed. Spoon the tomato-basil mixture evenly over the cheese, letting some juices go on top but not puddling. Sprinkle 1 tablespoon grated Parmigiano-Reggiano over each pizzette (2 tbsp total). If desired, sprinkle a pinch (about 1/8 tsp) of red pepper flakes over each for heat.

Bake

Slide pizzette (on parchment) onto the preheated baking stone or sheet and bake at 500°F (260°C) for 7–9 minutes, rotating once halfway, until crust is blistered and golden and cheese is melted and beginning to brown. Baking time varies by oven and thickness.

Finish and serve

Remove pizzette from oven. Let rest 1–2 minutes, then garnish with a few extra fresh basil leaves if desired and an additional light sprinkle of Parmigiano. Cut and serve immediately.