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Quick 'n Easy Herb Flatbread
Quick 'n Easy Herb Flatbread
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Making flatbread is a snap when you use refrigerated pizza crust!
Prep Time:
10 Min
Total Time:
25 Min
Makes:
9 servings
Cathy Olafson
Colorado Springs
,
CO
Bake-Off® Contest 39, 2000
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RECIPE
TIPS
REVIEWS (
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NUTRITIONAL INFO
INGREDIENTS
1
(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1
tablespoon olive or vegetable oil
1/2
to 1 teaspoon dried basil leaves
1/2
to 1 teaspoon dried rosemary leaves, crushed
1/2
teaspoon minced garlic
1/8
teaspoon salt
1
small tomato
1
oz. (1/4 cup) shredded fresh Parmesan cheese
DIRECTIONS
1.
Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
2.
In small bowl, combine oil, basil, rosemary and garlic; mix well. Brush over dough; sprinkle with salt.
3.
Chop tomato; place in shallow bowl. With back of spoon, crush tomato. Spread tomato over dough.
4.
Bake at 425°F. for 5 to 9 minutes or until edges are light golden brown.
5.
Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted and edges are golden brown. Cut into squares. Serve warm.
High Altitude Directions