Rosemary Pizza
A fragrant rosemary-infused pizza with a crispy crust, olive oil, and black pepper, perfect for casual gatherings and herb lovers seeking a flavorful homemade treat.
Ingredients
Instructions
- Add yeast and sugar to a cup of warm water; mix well and let it activate.
- Make a well in the center of the flour on a floured surface.
- Add the beaten egg, oil, salt, and yeast mixture into the well.
- Knead the dough well, then cover and let it rise until doubled in size.
- Spread 2 tablespoons of oil onto a 12 x 18-inch cookie sheet.
- Punch down the dough and spread it evenly on the prepared cookie sheet.
- Sprinkle 2 tablespoons of olive oil over the top of the dough.
- Sprinkle black pepper and crushed rosemary evenly over the top.
- Bake at 350°F (175°C) for 20 minutes or until golden brown.
Tips & Substitutions
For best results, ensure your water is warm but not hot, as too high a temperature can kill the yeast. If you don't have olive oil, any neutral oil will work. For a twist, consider adding minced garlic or Italian herbs for extra flavor. To achieve a crispy crust, preheat your cookie sheet in the oven before spreading the dough. This recipe is perfect for those exploring vegetarian recipes.
Serving Suggestions
This rosemary pizza pairs beautifully with a fresh salad or a side of marinara sauce for dipping. You can also serve it with a drizzle of balsamic glaze for added flavor. Consider a side of roasted vegetables or a simple antipasto platter to complement your meal. For a unique twist, try serving with toppings like arugula or prosciutto.
Storage & Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes, which helps maintain the crust's crispiness. You can also use a microwave, but the crust may become softer.
Nutrition & Diet Analysis (per serving)
Each serving of Rosemary Pizza contains roughly 613 calories, with 9g protein, 98g carbohydrates, and 21g fat. It is a good source of protein (19% of the Daily Value), iron (18% of the Daily Value), and calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1147mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part or all of the all-purpose flour. Just keep in mind that the texture may be denser and the dough might require a bit more liquid. Whole wheat flour adds a nuttier flavor and additional nutrients, making it a healthier option.
What can I use if I don't have fresh rosemary?
If you don't have fresh rosemary, dried rosemary is a great substitute. Use about a teaspoon of dried rosemary for every tablespoon of fresh. Alternatively, you can experiment with other herbs such as thyme or oregano to match your flavor preferences.
How do I know when the pizza is done baking?
The pizza is done when it is golden brown on the top and the edges are slightly crisp. You can also check by gently lifting the edge; if the bottom is browned and firm, it’s ready. If you want a more precise check, use a food thermometer; the internal temperature should reach about 190°F (88°C).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).