Garlic Flatbread

Crispy flatbread full of garlic, butter and cheese. Could there be anything better?

I am back. But just barely. 

I have some confessions.  Or really just one. 

This was Easter dinner.  Yep, and I didn't even make it. This is courtesy of Mr. J.  

We did the whole brunch thing earlier in the day and then were too exhausted for dinner. Did you know the exhaustion leads to intense cravings for bread. Cookies too but for now we are talking about bread. Flatbread to be exact. 

A few weeks ago, right after Olivia was born we had pizza dough that was getting beyond the point of use. It had been hanging out in the fridge for a couple days.  With a newborn hopes of making homemade pizza sometimes fall away to the ease of ordering pizza. Thus a we needed something to make with the dough that was not pizza.  

Mr. J decided to whip up some garlic bread to go with said takeout pizza.  This flatbread was born. That night I think we ate more of the garlic flatbread than the pizza.  I now request it regularly. And sometimes yes it is all we have for dinner. I generously said this would feed four. If you are truly having it as bread portion it could stretch to 6. Or if you are like us this feeds 2. 

Garlic Flatbread

by Emily Morris

Prep Time: 10 minutes

Cook Time: 12-15 minutes

Keywords: bake bread pizza garlic

6071985

Ingredients (serves 4)

• 1 batch of your favorite pizza dough
• 1/4-1/2 cup butter
• 2 tablespoons Olive Oil
• 4-7 cloves Garlic, depending on size and taste preference
• 1/2 cup shredded mozzarella cheese

Instructions

Preheat oven to 425 degrees F. Lightly shake cornmeal on cookie sheet.

Finely mince garlic cloves.

In a small saute pan heat butter and oil in pan. Saute until garlic is soft and fragrant, stirring regularly to prevent burning. Set aside.

Roll or spread pizza dough with hands gently stretching to cover cookie sheet. Dough is best when room temperature.

Spread garlic and butter mixture across dough evenly.

Top with mozzarella cheese and sprinkle lightly with salt.

Bake at 425 for about 10 minutes to desired doneness. Edges should be slightly browned and crisp.

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