Rosemary Thin Crust Pizza
Crispy and light, I love creating thin crust pizzas for starters and appetizers. These can be so versatile depending on your selection of toppings from smoky cheeses, pancetta, fresh herbs and so much more. This can served nearly bare with just fresh herbs, sea salt and a drizzle of good olive oil.
INGREDIENTS
Pizza Crust
- 1 Pizza Dough. Store bought, Divided in two
- 4T Flour. More if needed
- 1T Olive Oil
- 1T Fresh Rosemary. Chopped
- D Sea Salt and Pepper. Freshly ground
- Pizza Topping
- 8 Heirloom Tomatoes. Sliced. Roasted
- 2T Lemon Juice
- Sea Salt and Pepper. Freshly ground
- 1T Olive Oil
- 2C Mozzarella Cheese. Freshly Shredded
- D Oregano
- 4T Goat Cheese
- D Thyme
- 1C Micro Greens
DIRECTIONS
Pizza Crust
- Place pizza stone on your oven middle rack
- Preheat oven to 450 F
- Bring dough to room temperature
- Flour your working surface
- Roll out dough over the floured surface
- Knead dough to make a rectangular shape and thin
- Do not over work the dough or gets tough
- Poke dough all over with a fork
- Drizzle oil, sprinkle rosemary and salt
- Lower oven to 400 F
- Place dough on pizza stone
- Bake for 5 minutes or until dough is golden color
- Set aside until ready to use
PIZZA TOPPING AND ASSEMBLY
- Top pizza crust with mozzarella cheese
- Sprinkle oregano
- Top with tomatoes
- Sprinkle thyme
- Top with goat cheese in between tomatoes
- Transfer crust with topping onto pizza stone
- Bake for 7 minutes or until cheese melts
- Mix lemon juice, oil, salt and pepper to emulsify
- Add micro greens and toss to mix and set aside
- Top with Basil
- Top with micro greens
- Cut into 12 pieces and serve