For the pizzette with pepperoni, cook the onions unpeeled in a preheated 200 °C oven for 75 minutes, turning every 15 minutes to the other side. Remove the peel and cut into long, narrow strips.
Sauté the pepperoni strips. Season and steam at reduced temperature for 15 minutes with the lid closed until soft.
Add two-thirds of the garlic and the culinary herbs. Remove from heat and add seasoning.
Mix the tomatoes with the remaining garlic and season, then layer on the bases with the pepperoni and onion strips. Drizzle with oil.
Top with the selected toppings and bake the pizzette for 15-20 minutes in the oven heated to 230 °C until the edges are crispy and well browned. Serve hot or lukewarm.
Preparation Tip:
The recipes for the toppings are calculated for 16 to 20 pizzettes.
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