Pizza Blanca with Rosemary and Garlic Oil
Servings: 4
Ingredients
- 16 oz refrigerated pizza dough (I used Trader Joe’s)
- All purpose flour, for dusting
- A drizzle of regular olive oil
- Generous drizzle of garlic oil (also from Trader Joe’s- don’t skip this!!)
- 6 oz Quattro Formaggio shredded cheese blend (from Trader Joe’s) or a blend of parmesan, asiago, fontina, and provolone cheeses
- 4 or 5 cocktail tomatoes, thinly sliced (I used Trader Joe’s high lycopene tomatoes)
- 1 tablespoon minced fresh rosemary
- Sprinkle of flaky sea salt (I use Maldon)
Instructions
- Preheat your oven to the highest temperature it goes (mine goes up to 500 degrees Fahrenheit).
- Sprinkle some flour on a large cutting board or work surface & lightly flour your hands. Place the pizza dough on the surface & use a floured rolling pin and/or your hands to stretch the dough out into a large circle or rectangle.
- Drizzle some regular olive oil on a large baking sheet & spread to coat evenly. Place the dough on the oiled baking sheet & use your hands to spread the dough to the shape/size you desire. It should fill a good portion of the baking sheet.
- Brush the pizza dough all over with garlic oil, then top with the shredded cheese. Evenly layer with the fresh tomato slices, then sprinkle with minced rosemary.
- Place the pizza in the oven & bake for 8-12 minutes (exact times will vary from oven to oven), until the crust is crisp & golden & the cheese is melted and bubbly. Remove from the oven, sprinkle with a little flaky sea salt, and drizzle lightly with more garlic oil. Let cool for a few minutes, then cut into slices & serve.