Quick and Easy Herb Flatbread

Making flatbread is a snap when you use refrigerated pizza crust! MORE+ LESS-

By Pillsbury Kitchens

Updated February 25, 2008

Bake-Off® Contest 39, 2000

Cathy Olafson

Colorado Springs, Colorado

Ingredients

(13.8-oz.) can Pillsbury™ refrigerated classic pizza crust

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

small tomato

oz. (1/4 cup) shredded fresh Parmesan cheese

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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.