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Cheese and Herb Flatbread Recipe

Cheese and Herb Flatbread Recipe - 14-slices


3/4 teaspoon active dry yeast

1 cup warm water (110o - 115oF)

2 1/2 cups unbleached flour

1/2 teaspoon salt

Dab of tub-style safflower margarine

2 teaspoons olive oil

3 tablespoons freshly grated Parmesan cheese

1 teaspoon oregano

1 teaspoon basil

1/4 teaspoon black pepper


Dissolve yeast in the cup of warm water. In a bowl, combine flour and salt, add dissolved yeast. Knead by hand or by machine until smooth. (If dough is sticky, gradually add up to 1/2 cup additional flour). Place in a bowl greased with safflower margarine. Turn dough once to coat top. Cover and let rise in a warm place 1 1/2 hours or until double in size.


Punch dough down. Put back in bowl and let rise again until double in size about 1 hour. Punch down again. Roll dough out to 1/2 inch thickness. Transfer to nonstick pizza pan. Drizzle olive oil over dough's surface and spread oil with hands to coat evenly. Sprinkle with Parmesan, oregano, basil and pepper.


Bake in a 400oF oven 20-25 minutes or until crust is cooked (Bake on a pizza stone if available). Slice into wedges.

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