16ozrefrigerated pizza dough (I used Trader Joe’s)
All purpose flour, for dusting
A drizzle of regular olive oil
Generous drizzle of garlic oil (also from Trader Joe’s- don’t skip this!!)
6ozQuattro Formaggio shredded cheese blend (from Trader Joe’s) or a blend of parmesan, asiago, fontina, and provolone cheeses
4 or 5cocktail tomatoes, thinly sliced (I used Trader Joe’s high lycopene tomatoes)
1tablespoonminced fresh rosemary
Sprinkle of flaky sea salt (I use Maldon)
Preheat your oven to the highest temperature it goes (mine goes up to 500 degrees Fahrenheit).
Sprinkle some flour on a large cutting board or work surface & lightly flour your hands. Place the pizza dough on the surface & use a floured rolling pin and/or your hands to stretch the dough out into a large circle or rectangle.
Drizzle some regular olive oil on a large baking sheet & spread to coat evenly. Place the dough on the oiled baking sheet & use your hands to spread the dough to the shape/size you desire. It should fill a good portion of the baking sheet.
Brush the pizza dough all over with garlic oil, then top with the shredded cheese. Evenly layer with the fresh tomato slices, then sprinkle with minced rosemary.
Place the pizza in the oven & bake for 8-12 minutes (exact times will vary from oven to oven), until the crust is crisp & golden & the cheese is melted and bubbly. Remove from the oven, sprinkle with a little flaky sea salt, and drizzle lightly with more garlic oil. Let cool for a few minutes, then cut into slices & serve.
Pizza Blanca with Rosemary and Garlic Oil by dietitian Erica Julson (https://www.ericajulson.com/pizza-blanca-with-rosemary-and-garlic-oil/)