* Exported from MasterCook *
Bread, Potato and Rosemary Flat
Recipe By :Kate Merker and Sara Quessenberry
Serving Size : 4 Preparation Time :0:15
Categories : Bread Bread-Bakers Mailing List
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cornmeal -- for the pan
1 pound pizza dough -- Preferably homemade, plain
or whole-wheat, thawed if frozen
4 baby red potatoes -- thinly sliced
2 cloves garlic -- thinly sliced
2 tablespoons rosemary
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 small red lettuce -- head, torn into pieces
2 tablespoons red wine vinaigrette
Heat oven to 425F. Sprinkle a rimmed baking sheet with the cornmeal.
Shape the dough into a large oval and place on the prepared baking sheet.
In a bowl, toss the potatoes, garlic, rosemary, oil, salt, and
pepper. Scatter over the dough and bake until golden brown, 25 to 30 minutes.
Toss the lettuce with the vinaigrette and serve with the flat bread.
Source:
"Real Simple, May, 2010"
Start to Finish Time:
"0:40"
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Per Serving (excluding unknown items): 413 Calories; 14g Fat (30.1%
calories from fat); 9g Protein; 64g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 245mg Sodium. Exchanges: 4 Grain(Starch); 0
Vegetable; 2 1/2 Fat.