Parmesan Rosemary Pizzetta
A fantastic flatbread made with ingredients you probably already have.
Servings: 1 pizzetta
Calories: 1134kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 1134kcal | Carbohydrates: 193g | Protein: 33g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 3489mg | Potassium: 20mg | Fiber: 6g | Sugar: 24g | Vitamin A: 68IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 11mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
