Herbed Flatbread

Name: Herbed Flatbread
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket); 1/2 red onion, thinly sliced; 2 tablespoons roughly chopped fresh lemon thyme leaves; 2 tablespoons roughly chopped fresh rosemary leaves; 2 tablespoons olive oil, plus more for coating bowl; 4 tablespoons butter; 2 cloves garlic, smashed; Kosher salt

Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: Clean Bowl Club

Herbed Flatbread

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

320

Total Fat

15

Saturated Fat

6

Carbohydrates

39

Dietary Fiber

2

Sugar

1

Protein

7

Cholesterol

20

Sodium

465

Total: 50 min
Prep: 15 min
Inactive: 20 min
Cook: 15 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

320

Total Fat

15

Saturated Fat

6

Carbohydrates

39

Dietary Fiber

2

Sugar

1

Protein

7

Cholesterol

20

Sodium

465

Total: 50 min
Prep: 15 min
Inactive: 20 min
Cook: 15 min

Ingredients

1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket)

1/2 red onion, thinly sliced

2 tablespoons roughly chopped fresh lemon thyme leaves

2 tablespoons roughly chopped fresh rosemary leaves

2 tablespoons olive oil, plus more for coating bowl

4 tablespoons butter

2 cloves garlic, smashed

Kosher salt

Directions

Roll out pizza dough to about 1-inch thick. Sprinkle evenly with onions and herbs, fold into quarters and knead 3 to 4 times to evenly incorporate herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes. Meanwhile, in a small saucepan over low heat melt the butter with the garlic. Remove from heat and keep warm.
Heat a large cast iron grill pan or large skillet over medium heat. Roll dough out to about 1/8-inch thickness. Brush 1 side with olive oil and put oil side down on grill pan. Cook until golden, about 4 minutes. Brush the other side of the dough with oil, flip, and cook another 4 minutes. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt. Cut into 2-inch strips and serve.