1 lb pizza dough (455 g), left at room temperature for 1 hr
semolina flour, for dusting
olive oil, to taste
flaky sea salt, to taste
1 can tomato sauce
1 cup freshly grated parmigiano-reggiano cheese (110 g)
¼ cup fresh parsley leaves (10 g), chopped
garlic chip, optional
Nutrition Info
Calories 483
Fat 19g
Carbs 62g
Fiber 4g
Sugar 8g
Protein 15g
How to Make It
1. Step
Set a wire rack over a baking sheet.
2. Step
Dust a clean surface with semolina flour. Dust the pizza dough with more flour and divide into 4 portions. Roll out each portion of dough, rotating frequently, to a thin round, dusting with more semolina to prevent sticking. Use a fork to poke holes all over the pizza crusts.
3. Step
Gently heat about ¼ inch (½ cm) of olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add 1 pizza dough to the pan. Cook for 2 minutes, until golden brown, then flip and cook on the other side for 2 minutes more. Use a fork to puncture any air pockets that rise as the dough cooks. Transfer the cooked pizza crust to the wire rack to cool and sprinkle with flaky salt. Repeat with the remaining dough, adding more olive oil as needed.
4. Step
Top the crust with the tomato sauce, Parmigiano-Reggiano cheese, parsley, and garlic chips, if using.
