![\"Parmesan](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/06\/Parmesan-Rosemary-Pizzetta.png\")
Parmesan Rosemary Pizzetta<\/p>\nParmesan Rosemary Pizzetta<\/p>\n
<\/p>\n
1 3\/4 lb. pizza dough, at room temperature<\/p>\n
All-purpose flour, for dusting<\/p>\n
1 T. extra-virgin olive oil<\/p>\n
1 generous T. chopped fresh rosemary<\/p>\n
1\/4 tsp. kosher salt<\/p>\n
1\/2 tsp. fresh-ground black pepper<\/p>\n
1 T. grated Parmigiano-Reggiano cheese, plus more to garnish<\/p>\n
<\/p>\n
Preheat the oven to 550\u00b0F 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\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0F 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\u00b0F….<\/p>\n