“Carta di Musica” is an Italian cracker that’s named for the tiny dots on a piece of sheet music, because Italians are more romantic and poetic than we are and the crackers come out really thin, like pieces of paper. Though I use pizza sauce, salami, and cheese, this cracker can be a base for any toppings you like. Go crazy!
- 1 cup semolina flour
- 1 cup flour
- ¾ cup water, room temperature
- 1 teaspoon salt
- 2 cups shredded mozzarella cheese
- 1 cup of your favorite tomato sauce
- 4 ounces salami, thinly sliced
- Fresh basil, for garnish
Arrange a pizza stone or a heavy sheet pan on the top rack of the oven and preheat to 500°F. Whisk together the semolina and flour in a large bowl, then add the water and salt, and mix with your hands until a loose dough is formed. Place the dough onto a floured surface and knead until a smooth dough forms, 5 to 6 minutes. Wrap the dough in plastic wrap and rest on the counter for 10 minutes.
Cut about 20 5 x 5-inch pieces of parchment paper. Unwrap the dough and roll it into a large log, then cut the log into about 20 equal-sized pieces. Cover the dough you’re not using with a clean kitchen towel. Place one piece of dough on a piece of parchment. Using a rolling pin, roll the dough out as thin as possible without tearing it and prick it all over with a fork. Once you have a few rolled out, throw them in the oven and bake until crisp and cracker-like, 6 to 7 minutes. Remove from the oven to cool and repeat with the remaining dough and parchment. Cool completely and discard the parchment.
Preheat the broiler. To make pizza snacks, place the crackers on a cookie sheet and top with sauce, cheese and salami. Broil until cheese is melted, 3 to 4 minutes depending on your broiler (watch closely so they don’t burn). Garnish with basil.
**Note: Since the pizza crackers will broil very fast, you want to keep the toppings as thin as possible, so everything will cook together.