Rosemary Thin Crust Pizza

Rosemary Thin Crust Pizza, Mozzarella Cheese Goat Cheese, Roasted Tomatoes Basil, Micro Greens Lemon Vinaigrette




Pizza Crust

  1. 1 Pizza Dough. Store bought, Divided in two
  2. 4T Flour. More if needed
  3. 1T Olive Oil
  4. 1T Fresh Rosemary. Chopped
  5. D Sea Salt and Pepper. Freshly ground
  6. Pizza Topping
  7. 8 Heirloom Tomatoes. Sliced. Roasted
  8. 2T Lemon Juice
  9. Sea Salt and Pepper. Freshly ground
  10. 1T Olive Oil
  11. 2C Mozzarella Cheese. Freshly Shredded
  12. D Oregano
  13. 4T Goat Cheese
  14. D Thyme
  15. 1C Micro Greens


Pizza Crust

  1. Place pizza stone on your oven middle rack
  2. Preheat oven to 450 F
  3. Bring dough to room temperature
  4. Flour your working surface
  5. Roll out dough over the floured surface
  6. Knead dough to make a rectangular shape and thin
  7. Do not over work the dough or gets tough
  8. Poke dough all over with a fork
  9. Drizzle oil, sprinkle rosemary and salt
  10. Lower oven to 400 F
  11. Place dough on pizza stone
  12. Bake for 5 minutes or until dough is golden color
  13. Set aside until ready to use


  1. Top pizza crust with mozzarella cheese
  2. Sprinkle oregano
  3. Top with tomatoes
  4. Sprinkle thyme
  5. Top with goat cheese in between tomatoes
  6. Transfer crust with topping onto pizza stone
  7. Bake for 7 minutes or until cheese melts
  8. Mix lemon juice, oil, salt and pepper to emulsify
  9. Add micro greens and toss to mix and set aside
  10. Top with Basil
  11. Top with micro greens
  12. Cut into 12 pieces and serve