Garlic-Cheese Flatbread
A bit thinner than garlic bread but with all the same flavor (and more), crispy garlic-cheese flatbread is easy and ready in under 30 minutes.
Prep time:
Cook time:
Serves: 12
Calories per serving: 74
Ingredients:
Cook time:
Serves: 12
Calories per serving: 74
1 tube (11 ounces) refrigerated thin pizza crust
2 tablespoons butter, melted
1 tablespoon minced fresh basil
4 garlic cloves, minced
3/4 cup shredded Cheddar cheese
1/2 cup grated Romano cheese
1/4 cup grated Parmesan cheese
Directions:
Preheat the oven to 425°F. Unroll the dough into a greased 15x10x1-inch baking pan. Gently press it out to form a 13x9-inch rectangle, then build up the edges slightly to help hold in the toppings. Editor’s Tip: If the dough springs back as you stretch it, let it sit at room temperature for about five minutes. A short rest will relax the gluten, making it easier to shape.
Drizzle the melted butter over the dough. Sprinkle the chopped basil and minced garlic over it, then top them with the shredded cheeses, making sure to cover the dough evenly to the edges.
Bake the flatbread until it's crisp, 11 to 14 minutes. Remove the pan from the oven and let the flatbread cool slightly before cutting it into squares. Serve the flatbread warm. Editor’s Tip: For an extra flavor boost, sprinkle the flatbread with a pinch of crushed red pepper flakes or a drizzle of olive oil before serving it.
Source: tasteofhome.com
Drizzle the melted butter over the dough. Sprinkle the chopped basil and minced garlic over it, then top them with the shredded cheeses, making sure to cover the dough evenly to the edges.
Bake the flatbread until it's crisp, 11 to 14 minutes. Remove the pan from the oven and let the flatbread cool slightly before cutting it into squares. Serve the flatbread warm. Editor’s Tip: For an extra flavor boost, sprinkle the flatbread with a pinch of crushed red pepper flakes or a drizzle of olive oil before serving it.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.