Pizzetta with Parsley Salad

"I could smell the pizza even before it arrived at our table," writes chef and cookbook author Joanne Weir about her first meal at Chez Panisse Café in 1981. "As our server set it down, I was speechless. In my experience, pizza was doughy crust topped with tomato sauce and gloppy cheese. Sitting in front of us now was a crisp flatbread topped with a heaping mound of tiny, pristine flat-leaf parsley leaves glistening with a garlicky vinaigrette and punctuated with shards of shaved Parmigiano-Reggiano…If this had been my last meal on earth, I would be dying happy."

• Servings: 10

Source: Sunset Magazine

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