Makes one 12- or 14-inch pizza
Need something in a hurry for a party? How about an herbal pizza? The winning combination of fresh garden herbs and ready-made pizza dough will make this a go-to favorite.
1/4 cup fresh thyme leaves
1/4 cup fresh tarragon leaves
1/4 cup fresh parsley leaves
2 tablespoons fresh basil leaves
2 tablespoons rosemary leaves, minced
2 large cloves garlic, peeled
6 tablespoons extra-virgin olive oil, divided
1 teaspoon coarse salt
1/2 teaspoon coarsely ground black pepper
1 package pizza dough, whole wheat or plain
1/2 cup freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 400°F. Place all the herbs (except the rosemary) and the garlic in a pile on a cutting board and finely mince them. Place the mixture in a small bowl. Stir in 3 tablespoons of the olive oil, salt and pepper, and mix well. Cover the bowl and let the mixture sit at room temperature for 30 minutes.
2. Heat the remaining oil in a small saucepan and add the rosemary leaves. Allow them to steep in the oil while you roll out the dough.
3. Lightly grease a large round pizza pan (12 to 14 inches). Roll or pat the dough out to fit the pizza pan, and brush with rosemary-scented olive oil. Spread the herb mixture evenly over the surface of the dough. Sprinkle with the cheese.
4. Bake the pizza until the crust is golden brown. Serve warm.