Quick 'n Easy Herb Flatbread

adapted from: Pillsbury Best of the Bake Off


1 can (13.8 oz.) refrigerated pizza dough

1 Tbl. olive oil

1/2-1 tsp. dried basil leaves

1/2-1 tsp. dried rosemary leaves, crushed

1/2 tsp. finely chopped garlic (I use garlic powder)

1/8 tsp. salt

1 small tomato, diced

1/4 c. shredded Parmesan cheese


Preheat oven to 425 degrees.  Spray cookie sheet with cooking spray.  Unroll dough on cookie sheet.  Starting at center, press out dough to form 12x8 rectangle.  In a small bowl, combine oil, basil, rosemary and garlic.  Brush over dough using a pastry brush; sprinkle with salt.  Place diced tomatoes in shallow bowl.  With the back of a spoon, crush tomato.  Spread tomato over dough.  Bake 5-9 minutes or until edges are light golden brown.  Sprinkle with cheese.  Bake 2-3 minutes longer or until cheese is melted until edges are golden brown. Cut into squares and serve warm.  


Jenn's Notes:  I just press out the dough as much as I can.  I don't measure it to make sure it reaches 12x8.  I also add a little extra cheese.  Make sure not to overbake or it will be crunchy.  


Chef Salad (this is what I added to mine)

chopped lettuce

chopped deli ham

chopped deli smoked turkey

diced tomato

chopped cucumbers

my fave homemade ranch

freshly grated Parmesan cheese

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