Crisp-Edged Sourdough Pizza with Rosemary

Name: Crisp-Edged Sourdough Pizza with Rosemary
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 large loaf, sliced 1/2 inch thick sourdough bread; 4 tbsp olive oil; 1 tbsp, finely chopped fresh rosemary; 3/4 cup tomato sauce; 1 cup shredded mozzarella; 1/4 cup, torn fresh basil

A simple pizza where the crust gets perfectly crisp edges and the rosemary-infused oil adds herbal depth without overpowering the fresh tomato base.

Cuisine: Italian

Category: Quick Meals

Prep: 10 minutes. Cook: 14 minutes.

Serves 8.

Ingredients

1 large loaf, sliced 1/2 inch thick sourdough bread
4 tbsp olive oil
1 tbsp, finely chopped fresh rosemary
3/4 cup tomato sauce
1 cup shredded mozzarella
1/4 cup, torn fresh basil

Instructions

Step 1: Preheat oven to 425°F (220°C). Place 1 large loaf of sourdough bread slices on a baking sheet lined with parchment paper.
Step 2: Whisk 4 tbsp olive oil with 1 tbsp finely chopped fresh rosemary in a small bowl.
Step 3: Brush the rosemary oil mixture generously over the top of each bread slice, making sure to coat the edges.
Step 4: Spread 3/4 cup tomato sauce evenly over each slice, leaving a 1/4-inch border.
Step 5: Sprinkle 1 cup shredded mozzarella cheese evenly over the sauce, pressing gently to adhere.
Step 6: Bake for 12-15 minutes until the cheese is melted and bubbles, and the bread edges are golden brown and crisp.
Step 7: Remove from oven and immediately top with 1/4 cup torn fresh basil before serving.