Now that soup and stew season is here, one can never have too many quick and easy recipes for breads to serve alongside. This simple flatbread gets raves every time I serve it (and when I take it to potlucks, I get lots of "oohs" and "aahs") The best part is, it only takes a couple of minutes to put together if you've got some refrigerator dough handy! You can use whatever herbs you prefer - I'm not a rosemary fan but if you are, it would certainly work well here.
Ingredients:1/3 of a recipe (1 loaf's worth) of Whole Wheat Refrigerator Dough (dough should have already completed its first rise in the fridge)
2 tbsp olive oil
1/4 tsp each basil and oregano
pinch of salt and pepper
cornmeal for sprinkling
Optional: 2 tbsp Parmesan cheese
Line a pizza pan with parchment paper. Sprinkle 1-2 tbsp of cornmeal over top. Pat the dough out into a circle to fit the pan. In a small dish, mix the oil and seasonings. Brush mixture over top of dough. Sprinkle with Parmesan (if using). Bake at 375F for 20-25 minutes or until golden brown on top. Slice into wedges and serve.
I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, and Friday Favorites.