Cathy Olafson Colorado Springs, CO Bake-Off® 39 (San Francisco, 2000)
This meal is ready in less than 30 minutes!
Quick 'n Easy Herb Flatbread
Prep Time: 10 min (Ready in 25 min ) Makes: 9 servings Nutrition Information
Making flatbread is a snap when you use refrigerated pizza crust!
1 (13.z.) can Pillsbury® Refrigerated 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.
z.) can Pillsbury® Refrigerated Pizza Crust
