Skip to Content

Herbed Flat Bread

Herbed Flat Bread

Sharing is caring!

An easy appetizer or addition to a light meal is this recipe for Herbed Flat Bread.  It is so easy. to make when using classic pizza dough which is rolled very thin, seasoned with very fresh herbs, sea salt and a drizzle of olive oil to make this easy flat bread.  I often make it and serve alongside a bowl of soup or a hearty salad.

truffled-eggs-0809

A few of you may know Margaret of Away to Garden.  Away to Garden is a lovely site about … gardening.  Last summer she kicked off a food blogging event called Food Fest, along with  Deb Puchalla.  I enjoyed reading about it during the duration, unfortunately, I was only able to participate once with some outstanding corncakes.   Great news, the event is back and this time there is a new crew: Matt of Matt Bites,  Diane & Todd of White on Rice Couple and Jaden of the Steamy Kitchen.

The first week of Food Fest is all about herbs.  I keep a couple big pots on our deck, immediately by the kitchen door, these pots are full of chives, verbena, basil, rosemary, mint, spearmint, chocolate mint, lemon thyme and French Thyme.  I use them on a daily basis.  I try to only grow the herbs I use, you will hardly find many dried ones in our house. 

I love the way fresh herbs make the kitchen smell as well as how they make our food taste.  This week was all about cleaning out our fridge/freezer and what I found was a tub of pizza dough in the freezer.  After thawing it out, rolling it very thin, coating with some coarse cornmeal, I covered the top with lots shallots, thyme, and rosemary, finishing with a drizzle of good olive oil and sprinkle of sea salt.  It baked up golden and fragrant and was a wonderful addition to a bowl full of the “perfect” scrambled eggs with chives and white truffle oil.

 

 

Recipe:  Herbed Flat Bread

Ingredients:

1 serving pizza dough
coarse cornmeal
handful fresh herbs, minced
2 shallots, sliced thinly
olive oil, drizzle
sea salt, sprinkle

How To:

Heat oven to 425.

Roll out pizza dough, very thinly,  on a table sprinkled with cornmeal.

Carefully move rolled out pizza dough to a parchment paper covered baking sheet.

Sprinkle shallots, herbs and sea salt over the top, drizzle with olive oil.

Bake for 8 – 10 minutes until golden and crisp.

Serve.

Eat.

(Visited 543 times, 1 visits today)