Garlic-Rosemary Flatbread
Prep Time: 5 minutes Total Time: 35 minutes
PREHEAT oven to 425 degrees.
Makes 4
Servings: 4 people
Ingredients
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra-virgin olive oil plus more for drizzling
- 1 garlic clove minced
- 1 teaspoon coarse salt plus more for seasoning
- Cornmeal for sprinkling
- 1- pound premade pizza dough room temperature
- ½ teaspoon finely chopped fresh rosemary plus a handful of small springs for topping
Instructions
- In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat, set aside.
- Sprinkle the bottom of two rimmed baking sheet with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4 -inch-think round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small springs on top of each.
- Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.