Rating: 3.45 stars
33 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 1
  • 33 Ratings

Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.

Martha Stewart Living, November 2003

Gallery

Credit: Dana Gallagher

Recipe Summary test

prep:
5 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Cook's Notes

Premade pizza dough, either refrigerated or frozen, can be purchased at your local pizza parlor or grocery store.

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Reviews

33 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 1