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Rosemary Flatbread

Rosemary Flatbread
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium.
  3. 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.
  4. 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.
  5. Cut cross-wise into strips. Can be served at room temperature.
     
By August, 2001

Nutritional Information

  • Per Serving
  • Calories 357Calories From Fat 0%
  • Calcium 85mg
  • Carbohydrate 43g
  • Cholesterol 12mg
  • Fat 15g
  • Fiber 1g
  • Iron 2mg
  • Protein 11mg
  • Sat Fat 4g
  • Sodium 1136mg
What does this mean? See Nutrition 101 .

Quick Tip

Skirt Steak Diablo
Serve this bread on its own or as an accompaniment to Skirt Steak Diablo. With a saucer of extra-virgin olive oil, it's an update on bread and butter.

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