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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This quick Italian flat bread is a delicious savory snack and is also good with soup or a salad, remarks field editor Dorothy Smith of El Dorado, Arkansas. Ingredients:
1 tube (13.8 ounces) refrigerated pizza crust |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/4 teaspoon salt |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided |
2 to 3 plum tomatoes, thinly sliced |
1 small red onion, thinly sliced |
Directions:
1. Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425° for 12-15 minutes or until golden. Cut into rectangles. Yield: 6 servings.
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