The world is flat! (Parmesan garlic flatbread)

Well, look at that, I’m out of the country again. More apologies for tech issues and slow responses, etc. I promise I’ll be back in the country and on the web in September!

Ok, so the world isn’t really flat, unless you believe Thomas Friedman. I’ve made a fair number of breads in my time – from 29 ingredient and 17 step two-day breads to quick tortillas rolled out with a wine bottle in lieu of a pin. I have an awesome no knead, two hour bread perfect for dinner parties and cheese crackers that I made years ago that I can’t stop thinking about. But probably my favorite type of bread to make is a flatbread. They come together in minutes and are wonderful to serve with almost anything.

This is a quick, fast accompaniment to your summer (or dinner) meal. We ate it with grilled salmon, tossed salad and roasted potatoes. I’d tell you that we made sandwiches out of the leftovers or grilled them or broiled it and topped it with salad but…there were no leftovers.

Notes: Again, this is a technique, not a hard and fast recipe. Spread whatever you want on this, broil it and eat it.

Parmesan Garlic Flatbread

Allow 30 minutes. Makes one 14″ flatbread. 

1 pizza dough (I recommend Smitten Kitchen’s, if you don’t have one in the freezer.)
1 tablespoon minced garlic (about two cloves)
2 tablespoons olive oil
1/4 cup shredded Parmesan cheese

1) Preheat oven to 450 degrees, place pizza stone in oven.
2) Roll out dough to 14 inches. Place on pan or parchment paper.
3) Spread garlic across dough with your fingers.*
4) Spread oil on top of garlic, using a pastry brush. Sprinkle cheese across dough.
5) Slide onto pizza stone on pan or parchment paper. Bake for 8-10 minutes, or until dough is cooked and cheese has melted and just started to crisp.

*It’ll be a little chunky and won’t spread quite evenly. That’s okay.

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