Herbed Flatbread | Full Fork Ahead

By McCarleyRHLAC

Ingredients

• 1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket, or see link above 4 good, quick homemade recipe)
• 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

Details

Servings 4
Preparation time 20mins
Cooking time 25mins
Adapted from fullforkahead.com

Preparation

Step 1

Cut the pizza dough in half (useful if your grill pan or skillet isn’t that big; if it is large, do not cut and proceed with the rolling). Roll out each half of the dough to about a 1/2 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 4-6 minutes. Brush the other side of the dough with oil, flip, and cook another 4-6 minutes. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt. Cut into 2-inch strips and serve with your favorite marinara sauce or alongside soup or pasta.

Notes:

Prep time will obviously be longer if you make a homemade pizza dough.

Because I always cut my ball of dough in half, I end up with two large pieces of flatbread, anywhere from 12 to 14 inches or so at the widest point. This makes for lots of yummy goodness thankfully!

It’s OK leftover but best eaten as soon as it’s ready. Store leftovers in a ziplock-style storage bag for a couple of days on the countertop or in the fridge for a week.