Parmesan Rosemary Pizzetta

 

1 3/4 lb. pizza dough, at room temperature

All-purpose flour, for dusting

1 T. extra-virgin olive oil

1 generous T. chopped fresh rosemary

1/4 tsp. kosher salt

1/2 tsp. fresh-ground black pepper

1 T. 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.