Dried Tomato and Rosemary Flatbread

Vegetarian
Health score
3%
Dried Tomato and Rosemary Flatbread
25 min.
8
275kcal

Suggestions


Indulge in the delightful flavors of our Dried Tomato and Rosemary Flatbread, a perfect vegetarian treat that will elevate your snacking experience. This recipe is not only quick and easy, taking just 25 minutes from start to finish, but it also serves up to 8 people, making it ideal for gatherings or a cozy night in.

Imagine the aroma of fresh rosemary mingling with the rich, tangy essence of sun-dried tomatoes, all enveloped in a crispy, golden flatbread. The addition of a luscious Italian five-cheese blend adds a creamy texture and a burst of flavor that will leave your taste buds dancing. Whether you’re serving it as an appetizer, a side dish, or a standalone snack, this flatbread is sure to impress.

With only 275 calories per serving, you can enjoy this delicious treat without the guilt. The combination of wholesome ingredients and the ease of preparation makes it a fantastic choice for both novice cooks and seasoned chefs alike. Plus, the flatbread can be easily stored in an airtight container, allowing you to savor its goodness even after the first serving.

So, roll up your sleeves and get ready to create a culinary masterpiece that’s not only satisfying but also bursting with flavor. Your friends and family will be asking for seconds!

Ingredients

  • 0.3 cup tomatoes dried packed in oil, drained minced
  • tablespoons rosemary fresh finely chopped
  • ounces five-cheese blend shredded italian
  • tablespoons olive oil 
  • servings olive oil 
  • 6.5 ounce pizza crust mix with jiffy)
  • 0.5 cup warm water (100° to 110°)

Equipment

  • bowl
  • baking sheet
  • oven
  • rolling pin

Directions

  1. Combine first 4 ingredients in a medium bowl; stir well. Cover and let stand at room temperature 5 minutes. Turn dough out onto a heavily floured surface, and knead 1 minute or until dough forms a smooth ball, adding more flour, if necessary. Divide dough in half.
  2. Roll each portion of dough into a 12" x 10" rectangle; transfer dough to 2 baking sheets brushed with olive oil. (To transfer dough easily, roll dough onto rolling pin, and unroll onto baking sheets.)
  3. Roll or press each portion of dough into a 14" x 12" rectangle. (Dough should be very thin.)
  4. Brush each portion with 1 tablespoon olive oil; sprinkle evenly with cheese.
  5. Bake at 425 for 10 minutes or until crispy and cheese is browned.
  6. Remove flatbread to wire racks, and let cool completely. To serve, break flatbread into large pieces. Store in an airtight container.

Nutrition Facts

Calories275kcal
Protein5.95%
Fat67.5%
Carbs26.55%

Properties

Glycemic Index
3.75
Glycemic Load
0.45
Inflammation Score
-1
Nutrition Score
3.7643478240656%

Flavonoids

Naringenin
0.12mg
Apigenin
0.02mg
Luteolin
0.03mg

Nutrients percent of daily need

Calories:274.5kcal
13.73%
Fat:20.97g
32.26%
Saturated Fat:3.35g
20.93%
Carbohydrates:18.55g
6.18%
Net Carbohydrates:17.62g
6.41%
Sugar:1.91g
2.13%
Cholesterol:1.42mg
0.47%
Sodium:193.65mg
8.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.16g
8.32%
Iron:5.51mg
30.62%
Vitamin E:2.52mg
16.8%
Vitamin K:12.01µg
11.44%
Fiber:0.93g
3.72%
Potassium:121.42mg
3.47%
Manganese:0.07mg
3.41%
Copper:0.05mg
2.63%
Calcium:20.16mg
2.02%
Magnesium:7.27mg
1.82%
Vitamin C:1.46mg
1.77%
Vitamin B3:0.32mg
1.58%
Phosphorus:12.57mg
1.26%
Vitamin B1:0.02mg
1.22%
Vitamin B2:0.02mg
1.03%
Source:My Recipes