Garlic Rosemary Flatbread
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![Preparation time]()
Prep time20 min![Cooking time]()
Cooking time16 min![Servings]()
PortionsPortions 6![Difficulty]()
DifficultyEasy
Ingredients
- 1 pound store-bought pizza dough, set on the counter for 30 minutes
-
2 tablespoons melted Country Crock® Original Spread, plus extra to serve
![Original Spread]()
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 2 teaspoons fresh rosemary. minced
- flour, for rolling
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 450°F.
- On a floured surface, divide the pizza dough into two rounds and press or roll each round into a 9x5 oval. Transfer to an oiled baking sheet. Use your fingers to put a few indents in the dough and prick it a few times with a fork.
- Combine melted Country Crock® Spread and minced garlic in a small bowl and brush it over the top of each flatbread. Sprinkle salt over the top of each flatbread.
- Bake on the middle rack for 8 minutes (note: if using a light baking sheet, use the bottom rack). Sprinkle the fresh rosemary over the top and return to the oven for 5-8 more minutes, until the edges and bottom of flatbreads are golden brown and crisp (tip: use a spatula to lift the flatbread to check the color of the bottom).
- Slice and serve with melted Country Crock® Spread for dipping.
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