Name: Rustic Rosemary and Garlic Grandma Pizza
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 3 cup all-purpose flour; 2.25 tsp active dry yeast; 1 cup warm water ((105-115°F)); 1 tsp sugar; 1 tsp salt; 2 tbsp olive oil ((plus more for pan)); 15 oz crushed tomatoes; 4 pcs garlic (cloves, thinly sliced); 2 tbsp fresh rosemary (chopped, plus sprigs for garnish); 3 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

Rustic Rosemary and Garlic Grandma Pizza - Image 1

Embrace the rustic charm of Grandma Pizza with this aromatic Rosemary and Garlic variation. This deep-dish delight features a light and airy crust, a simple yet flavorful tomato sauce, generous amounts of fresh garlic infused olive oil, and a fragrant scattering of fresh rosemary. Unlike thin-crust pizzas, the Grandma Pizza style requires a specific baking method in a well-oiled rectangular pan, creating a wonderfully crispy exterior and a pillowy interior. This recipe focuses on simple, high-quality ingredients to let the classic flavors shine. It's perfect for a weeknight family dinner or a relaxed gathering with friends, offering a comforting and nostalgic taste of Italian-American tradition. The ease of preparation belies the sophisticated flavor profile, making it an accessible yet impressive dish that truly embodies the homemade spirit of a Grandma Pizza.

Preparation time: 25 min
Cooking time: 30 min
Total time: 55 min
Servings: 8

Instructions

Prepare the Dough

1In a large bowl, dissolve sugar and yeast in warm water. Let sit for 5-10 minutes until foamy.
2Add flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix until a shaggy dough forms.
3Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Assemble and Bake

1Preheat your oven to 450°F (230°C). Pour 2-3 tablespoons of olive oil into a 13x9 inch rectangular baking pan, ensuring the bottom and sides are well coated.
2Gently transfer the risen dough into the oiled pan. Using your fingertips, carefully press and stretch the dough to cover the entire bottom of the pan. If the dough resists, let it rest for 10 minutes and try again.
3Evenly spread the crushed tomatoes over the dough, leaving a small border for the crust. Arrange the sliced garlic over the tomatoes.
4Drizzle the remaining 3 tablespoons of olive oil over the top, then sprinkle with chopped fresh rosemary, salt, and black pepper.
5Bake for 25-30 minutes, or until the crust is golden brown and crispy, and the garlic is lightly caramelized.
6Remove from oven, let cool for a few minutes in the pan, then carefully slide onto a cutting board. Garnish with fresh rosemary sprigs if desired, slice into squares, and serve warm.

Instructions

Prepare the Dough

1In a large bowl, dissolve sugar and yeast in warm water. Let sit for 5-10 minutes until foamy.
2Add flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix until a shaggy dough forms.
3Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Assemble and Bake

1Preheat your oven to 450°F (230°C). Pour 2-3 tablespoons of olive oil into a 13x9 inch rectangular baking pan, ensuring the bottom and sides are well coated.
2Gently transfer the risen dough into the oiled pan. Using your fingertips, carefully press and stretch the dough to cover the entire bottom of the pan. If the dough resists, let it rest for 10 minutes and try again.
3Evenly spread the crushed tomatoes over the dough, leaving a small border for the crust. Arrange the sliced garlic over the tomatoes.
4Drizzle the remaining 3 tablespoons of olive oil over the top, then sprinkle with chopped fresh rosemary, salt, and black pepper.
5Bake for 25-30 minutes, or until the crust is golden brown and crispy, and the garlic is lightly caramelized.
6Remove from oven, let cool for a few minutes in the pan, then carefully slide onto a cutting board. Garnish with fresh rosemary sprigs if desired, slice into squares, and serve warm.

Nutrition Information

Calories: 451 kcal
Protein: 15 g
Fat: 18 g
Carbs: 55 g

Nutrient	Per serving
Calories	451 kcal
Protein	15 g
Fat	18 g
Carbs	55 g

Tips

Ensure your yeast is active by checking if it foams in warm, sugary water before adding flour. This guarantees a light, airy Grandma Pizza crust.
For an extra crispy bottom crust, make sure the baking pan is generously oiled and preheated in the oven briefly before placing the dough inside.