Pizza bianca with rosemary and garlic

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

handful of fresh rosemary leaves

2 garlic cloves, finely chopped olive oil

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can—about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina, and carefully place the dough on top.

3 Prick the dough all over with a fork, then scatter the rosemary, garlic, and plenty of salt over the top and pat flat. Drizzle with olive oil, then bake for 10 minutes or until crispy.

Cook’s NoTEs:

If you make pizza often, invest in a pizza stone—then your crust will always be wonderfully crispy.

Pizza bianca with rosemary and garlic