A tasty, easier-than-pizza snack.
Sometimes we need a pizza. But more often than not, I need this simple parmesan rosemary pizzetta recipe, an Italian flatbread topped with a few simple, savory ingredients you probably already have.
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The Parmesan Rosemary Pizzetta Recipe Backstory
Is it strange to admit that this pizzetta recipe’s inspiration is mall food? When I was growing up, my mom would take me and my sister to the King of Prussia mall, where we’d often have lunch at a now-shuttered Italian restaurant. We always ordered the same exact thing: rigatoni with a sausage ragù and melted cheese for me, capellini with a light tomato-basil pomodoro for my mom and sister.
Importantly, the meal always — always — began with a parmesan rosemary pizzetta. This simple pizza dough flatbread got topped with little more than olive oil, rosemary, and a generous sprinkle of grated Parmigiano-Reggiano cheese. It was delicious.
I moved away for college and career, the restaurant closed, and the parmesan rosemary pizzetta became a memory. But a couple of years ago, with an extra pizza dough and no sauce left, I wondered if I could recreate the recipe. And I did!
Recipe Notes: Parmesan Rosemary Pizzetta
- This pizzetta calls for one regular pizza dough, weighing 3/4 pounds more or less. Make your own (I like Jim Lahey’s no-knead recipe), or buy one from a pizza shop or grocery store. Don’t worry if your dough is a little smaller of bigger. Just trust your instincts and adjust the toppings accordingly.
- For the record, a pizzetta is basically a small pizza. That is all.
- I strongly encourage you to buy a pizza stone and peel. A pizza stone speeds up the baking time and will give you a crisp, golden brown bottom crust. Otherwise, don’t worry. Use a baking sheet and up your baking time until everything is golden brown.
Parmigiano-Reggiano vs. Parmesan Cheese, and Which to Use
Seek out “real” Parmigiano-Reggiano cheese, not generic parmesan. Parmigiano-Reggiano is a D.O.C., regulated Italian cheese that is from a specific region of Italy and has been aged at least two years, giving it a sharp, salty, nutty flavor, crumbly texture, and golden color.
“Parmesan,” on the other hand, is a generic umbrella term (and English translation of parmigiano) for any cheese made in that style, but regardless of aging and origin. Though some parmesans can be high quality, often they are not. Go for the gold, so to speak.
Did you make this pizzetta? What did you think?
Parmesan Rosemary Pizzetta
- 1 3/4 lb. pizza dough, at room temperature
- All-purpose flour, for dusting
- 1 tablespoon extra-virgin olive oil
- 1 generous tablespoon chopped fresh rosemary
- 1/4 teaspoon kosher salt
- 1/2 teaspoon fresh-ground black pepper
- 1 tablespoon grated Parmigiano-Reggiano cheese, plus more to garnish
- Preheat the oven to 550°F with a pizza stone if you have it. If you are not using a pizza stone, lightly grease a half-sheet baking pan and set the oven temperature to 500°F.
- Generously flour the room-temperature pizza dough and a clean countertop with flour. Gently stretch and press the pizza dough into a thin circle. (Do not worry if it is imperfect. It's not messed up; it's rustic!)
- If using a pizza stone, place the dough on a floured pizza peel. If not, place the dough on the baking sheet.
- Generously brush the dough with the olive oil. Top with the salt, pepper, rosemary, and Parmigiano-Reggiano cheese.
- Bake for approximately 5 or 6 minutes on a pizza stone -- around double that or more on a baking sheet -- until the top and bottom are a nice golden brown.
- Slide the pizza onto a cutting board. Garnish with an extra drizzle of olive oil, a generous pinch of additional cheese, and cut into wedges to serve.