Options

Format:
Include:
PRINT
See more
Dried Tomato and Rosemary Flatbread

Dried Tomato and Rosemary Flatbread

Take simple, fresh ingredients and create this divine flatbread for an easy weeknight meal.

Oxmoor House MAY 2005

  • Yield: 6 to 8 servings
  • Prep time:10 Minutes
  • Total:25 Minutes

Ingredients

  • 1 (6 1/2-ounce) package pizza crust mix (we tested with Jiffy)
  • 1/2 cup warm water (100° to 110°)
  • 1/4 cup minced dried tomatoes packed in oil, drained
  • 2 tablespoons finely chopped fresh rosemary
  • Olive oil
  • 2 tablespoons olive oil
  • 1/2 cup (2 ounces) shredded Italian five-cheese blend

Preparation

Combine first 4 ingredients in a medium bowl; stir well. Cover and let stand at room temperature 5 minutes. Turn dough out onto a heavily floured surface, and knead 1 minute or until dough forms a smooth ball, adding more flour, if necessary. Divide dough in half.

Roll each portion of dough into a 12" x 10" rectangle; transfer dough to 2 baking sheets brushed with olive oil. (To transfer dough easily, roll dough onto rolling pin, and unroll onto baking sheets.) Roll or press each portion of dough into a 14" x 12" rectangle. (Dough should be very thin.) Brush each portion with 1 tablespoon olive oil; sprinkle evenly with cheese.

Bake at 425° for 10 minutes or until crispy and cheese is browned. Remove flatbread to wire racks, and let cool completely. To serve, break flatbread into large pieces. Store in an airtight container.

advertisement

Go to full version of

Dried Tomato and Rosemary Flatbread recipe

advertisement