An easy appetizer or addition to a light meal, classic pizza dough is rolled very thin, seasoned with very fresh herbs, sea salt and a drizzle of olive oil to make this quick and easy herbed flat bread.
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 they 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.
Herbed Flat Bread
1 serving pizza dough
handful fresh herbs, minced
2 shallots, sliced thinly
olive oil, drizzle
sea salt, sprinkle
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.