Potato and Rosemary Flat Bread

Potato and Rosemary Flat Bread
David Prince
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

cornmeal for the pan
1
pound
plain or whole-wheat pizza dough, thawed if frozen
4
baby red potatoes, thinly sliced
2
cloves garlic, thinly sliced
2
tablespoons
rosemary leaves
2
tablespoons
olive oil
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper
1
small head red leaf lettuce, torn into pieces
2
tablespoons
store-bought red wine vinaigrette

Directions

  1. Heat oven to 425° F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a large oval and place on the prepared baking sheet.
  2. In a bowl, toss the potatoes, garlic, rosemary, oil, salt, and pepper. Scatter over the dough and bake until golden brown, 25 to 30 minutes.
  3. Toss the lettuce with the vinaigrette and serve with the flat bread.
Kate Merker and Sara Quessenberry
May 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 166
  • Protein 13 g
  • Carbohydrate 73 g
  • Sugar 3 g
  • Fiber 4 g
  • Fat 19 g
  • Sat Fat 3 g
  • Calcium 32 mg
  • Iron 5 mg
  • Sodium 734 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.