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Garlic-Rosemary Flatbread

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    Premade pizza dough, either refrigerated or frozen, can be purchased at your local pizza parlor or grocery store.
    Martha Stewart Living, November Fall 2003
    • Prep Time 5 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    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
    • 1 1/2 teaspoons finely chopped fresh rosemary, plus a handful of small sprigs for topping

    Directions

    1. Preheat oven to 425 degrees. 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.
    2. Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4-inch-thick 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 sprigs on top of each.
    3. 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.

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