With a saucer of extra-virgin olive oil, it's an update on bread and butter.

Recipe by Real Simple August 2001


Credit: Andre Baranowski

Recipe Summary test

4 to 6 servings


Ingredient Checklist


Instructions Checklist
  • Lightly flour the back of a 15-by-10-inch baking sheet. Roll or pull the pizza dough to about 1/2 inch thick. Place the dough on the back of the baking sheet. Brush liberally with olive oil.

  • Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Using the baking sheet like a big spatula, slide the dough directly onto the cooking grate. Grill over direct medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles; it will deflate when turned over. Slide the dough onto the baking sheet and flip the ungrilled side onto the grate.

  • Brush with olive oil and scatter the cheddar, rosemary, and salt on top. Cover and grill for 2 to 3 minutes. Remove the flatbread from grill and cool slightly on a rack. Cut cross-wise into strips. Can be served at room temperature.

Nutrition Facts

calcium 85mg; 357 calories; carbohydrates 43g; cholesterol 12mg; fat 15g; fiber 1g; iron 2mg; protein 11mg; saturated fat 4g; sodium 1136mg.