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Tomato And Herb Flatbread

chef.rylan's picture
Ingredients
  Cornmeal 2 Tablespoon
  Hot roll mix 13 3⁄4 Ounce (1 package, Pillsbury)
  Mashed potato flakes 1⁄3 Cup (5.33 tbs) (Hungry Jack)
  Water 1 1⁄3 Cup (21.33 tbs), heated to 130 deg f (adjust quantity as needed)
  Margarine/Butter 2 Tablespoon, softened
  Egg 1
  Italian tomato paste 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Italian seasoning 1 Teaspoon
  Coarse ground black pepper To Taste
Directions

GETTING READY
1. Grease 15x10x1-inch baking pan.
2. Sprinkle it with cornmeal.
3. Preheat oven to 375°F.

MAKING
3. In a large bowl, mix flour mixture with yeast and potato flakes.
4. Stir in hot water, margarine and egg until dough pulls away from sides of bowl.
5. With greased fingers, pat dough into bottom of greased pan and sprinkle cornmeal over it.
6. In a small bowl, mix tomato paste, olive oil and seasoning.
7. Spread evenly over the top of dough.
8. Cover it with greased plastic wrap.
9. Set it aside (80 to 85°F.) for 30 minutes.
10. Uncover dough.
11. Sprinkle black pepper over tomato paste mixture.
12. Bake for 15 to 20 minutes.

SERVING
13. Serve as a snack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Party, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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