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Quick and Easy Herb Flatbread

(13)
  5 reviews
  • 10 min prep time
  • 25 min total time
  • 8 ingredients
  • 9 servings
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Making flatbread is a snap when you use refrigerated pizza crust!

Bake-Off® Contest 39, 2000
Cathy Olafson
Colorado Springs, Colorado

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

Steps

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/9 of Recipe
Calories
100
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
2mg
1%
Sodium
290mg
12%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Protein
4g
4%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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