An easy appetizer or addition to a light meal is this recipe for Herbed Flat Bread.  It is simply classic pizza dough that 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.


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

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.




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