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Rosemary & Garlic Flatbread Rustic Pizzas

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I don’t know why I still sometimes think that making good, home made breads has to be difficult. After all, I am known for preaching about how simple it is to make home made snacks and meals so why not breads? I still find myself searching high and low on the bread aisle for healthy and affordable breads, usually to no avail. About half way down the list of ingredients I give up and say ” Well, at least there’s not any High Fructose Corn Syrup in here.” even if I have no idea what the last 10 ingredients are. I have found 2 excellent bread recipes that I stick to when I have the courage time and patience to make bread, I must have a stigma about baking for some reason….. previous life disaster maybe?  My ‘Go To’ sandwich bread recipe which is super easy is this  Honey Oat Bread  I’ve made this rustic  Rosemary Filone Bread  many times as the perfect accompaniment to soups or panini’s and this  Cinnamon Spice Bread  is one of our all time favorites and perfect for Fall.

Make sure to check out these simple bread recipes and please keep in mind that I’ve been making them for so long that they were some of the very first recipes I posted here on Simply Healthy Family so the pictures leave much to be desired. I must retake some decent ones…. some day.

There. Disclaimer complete. Onto my latest ‘Go To’ bread find. Super simple and amazing Rosemary Flat bread. These flat breads take all of about 20 minutes total to make and are perfect as individual pizzas, to serve with a chopped salad such as my this one,  which is why I started the search for the perfect flat bread in the first place.

So, my search for a quick and delicious flat bread recipe that would come out slightly crispy and ‘rustic’ led me to this recipe on Smitten Kitchen which was originally from July 2008 Gourmet magazine, can’t go wrong there. I adapted it by using less oil in the dough, more rosemary and adding garlic. That’s it. Simple.

I’m thinking I will make these with roasted eggplant and feta next time. What do you think you would put on them or serve them with?

I doubled this recipe.

TIME 20 MINUTES YIELDS 3-4

To make the flat breads:

1 3/4 cups unbleached all-purpose flour
2 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.


Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flat bread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flat bread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.


To make into rustic pizzas:

Make the dough as explained above. Spread your chopped garlic spread onto top of each flat bread.
Sprinkle with shredded Parmesan cheese and add your toppings of choice.
Bake as directed above.

6 Ingredient Flat Bread!
Mix your 3 dry ingredients and chopped rosemary in a medium bowl.

Add oil and stir
Divide into 3 equal size pieces and flatten out with your hand then a rolling pin.
Mean while, you will want to roast your garlic. Simple cut off a bit of the top,
drizzle a tiny bit of olive oil onto exposed garlic head and put onto a baking sheet and
into a preheated oven at 400F for about 20 minutes.
Voila! Deliciously sweet roasted garlic.

You can never, EVER have to much garlic IMHO.
Brush the tops of each flat bread with your chopped garlic & oil spread
Sprinkle with shredded Parmesan and keep an eye out for sneaky baby fingers!
Top with your veggies of choice and bake as directed above.

Bon Apetite!
I’m thinking I will make these with roasted eggplant and feta next time. What do you think you would put on them 
or serve them with?


Read more at Simply Healthy Family


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