To call this flatbread a recipe almost goes too far. You might think of it as just a really delicious concept. A package of refrigerated pizza dough topped with a few ingredients. Truly as easy as it gets, and yet it looks stunning and tastes sophisticated. Every host’s dream, right? While there are a few simple steps for getting your flatbread to turn out tasting absolutely gourmet, there’s really little you could do to mess up this tasty appetizer!
We prefer to buy pizza dough that’s already been rolled out, rather than the ball of dough. If you’ve made the call to go with a pre-made dough why not go all in on ease of preparation? That means all you have to do is unroll the dough onto a baking sheet and pierce the top with a fork to let the steam escape. At this point you’re going to let the dough rest for about ten minutes, you can take this time to halve you grapes and prepare the rosemary. Fresh rosemary will really make all the difference in this recipe, but you can use dried in a pinch.
Once the dough has rested you’ll coat it will a thin layer of olive oil and top it with the rest of your ingredients. We’ve kept it pretty simple, but you’re welcome to get inventive with other additions. Roasted walnuts would be tasty, as would a drizzle of honey after baking. Whether you serve it as an appetizer or as a side for soup or salad, you really can’t go wrong with this easy flatbread!
Grape & Rosemary Flat Bread
15m prep time
15m cook time
- premade refrigerated pizza dough
- 2 ½ tablespoons olive oil
- 1/2 teaspoon sea salt
- ½ teaspoon dried basil
- 1 ½ cups red grapes, halved
- 1 ½ tablespoons fresh rosemary leaves
- 2 tablespoons parmesan cheese, shredded
- Preheat oven to 450 degrees F and roll out pizza dough on parchment paper.
- Pierce dough with a fork and let rest for 10 minutes.
- Brush dough with the olive oil and sprinkle the salt and basil over the top. Press the grapes into the dough and top with cheese and rosemary.
- Bake 15-18 minutes or until the dough begins to brown.
- Cut into squares and serve warm.
Recipe adapted from bhg.com