Description Edit

This version of the popular Italian flatbread gets a head start from thawed frozen bread dough. It takes 25 minutes to prepare and bakes in 8 minutes.

Ingredients Edit

Dough Edit

Sage and Onion topping Edit

Rosemary and Raisin topping Edit

Tomato topping Edit

Southwestern topping Edit

Directions Edit

  1. Cut dough into 6 equal pieces.
  2. On a lightly floured board, roll each piece into 5-to-6 inch circle.
  3. Lightly spray three 12 by 15 inch baking sheet with cooking spray.
  4. Place 2 circles of dough far apart on each sheet.
  5. Brush circles with olive oil.
  6. Sprinkle with topping.
  7. Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes.
  8. Preheat oven to 475 °F.
  9. Bake until puffed and golden (8 to 10 minutes).
  10. Serve warm. Best eaten same day; freeze for longer storage.

Nutritional information Edit

Food exchange per serving:

  • Sage and Onion topping: 1 starch/bread exchange | Cal: 106 | pro: 4g | car: 19g | fat: 2g | cho: 0mg | sod: 252mg
  • Rosemary and Raisin topping: 1½ starch/bread exchange | Cal: 116 | pro: 4g | car: 22g | fat: 2g | cho: 0mg | sod: 208mg
  • Tomato topping: 1½ bread/starch exchanges | Cal: 110 | pro: 4g | car: 21g | fat: 2g | cho: 0mg | sod: 256
  • Southwestern topping: 1 bread/starch exchange | Cal: 120 | pro: 5g | car: 19g | fat: 3g | cho: 0mg | sod: 202mg

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