Quick and Easy Herb Flatbread

Making flatbread is a snap when you use refrigerated pizza crust!

  • prep time 10 min
  • total time 25 min
  • ingredients 8
  • servings 9

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
  • 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
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    2mg
    2%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    15g
    15%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    1 Starch; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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