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Rosemary Flatbread with Dipping Oil and Tomatoes

You can make this flatbread with fresh store bought dough or use my homemade recipe linked above.
Course Appetizer
Cuisine American
Keyword easy appetizer recipe, kid-friendly recipes, party recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 serivngs
Author Linda Spiker

Ingredients

Flatbread:

  • Enough pizza dough for 2 nine inch flatbreads (see recipe linked above for homemade dough)
  • 3 T freshly chopped rosemary
  • Olive oil
  • 1-1 ½ cups freshly grated Parmesan cheese
  • Flour
  • Sea Salt
  • Corn meal

Tomato Topping

  • 2 cloves garlic finely chopped
  • 1 T olive oil
  • 4 Tomatoes diced
  • 1 T Balsamic vinegar
  • ¼ Cup Parmesan cheese finely grated
  • Pepper
  • Sea salt
  • Roasted Pine Nuts optional

Instructions

  • Remove dough from refrigerator and allow to rest on counter for 30 minutes. Place pizza stone on oven rack in the lowest position. Preheat oven to 450 degrees allowing stone to heat for at least 30 minutes before place pizza on stone.

Flatbread:

  • Roll dough with rolling pin on a floured surface till you have an 8-9 inch pie. Cover pizza paddle with a thin layer of corn meal and place dough on paddle. Pierce dough with fork several times over entire surface to prevent bubbling. Brush with olive oil and sprinkle with ½ -3/4 cup Parmesan cheese. Then sprinkle with 1 ½ T rosemary. Place a couple of pinches of flaked sea salt between thumb and forefinger and sprinkle over dough. Use paddle to place dough on preheated pizza stone and bake for 7-9 minutes (or until crispy and slightly golden). Remove from oven; allow to rest for one minute. Slice and serve with olive oil and balsamic or tomato topping.

Tip! How to transfer dough from pizza paddle to pizza stone:

  • Place tip of paddle toward the back of the pizza stone. Then use sort of a jerky back and forth motion to slide the pizza off paddle and onto the stone. This can take a little finesse, but you'll get it.

Tomato topping:

  • Cut your tomatoes in half and scoop out seeds. Dice tomatoes. Place tomatoes in bowl and sprinkle with garlic, salt, pepper, and roasted pine nuts. Drizzle with olive oil and a little balsamic, stir a little. Add Parmesan just before serving. Place on top of flatbread and prepare to be happy.