Grape and Rosemary Flatbread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 flatbreads
- 2 tablespoons crumbled feta cheese
- 1 tablespoon truffle oil
- 1 (16-ounce) homemade or store-bought pizza dough
- 2 teaspoons fresh rosemary, chopped
- 2/3 cup red grapes, halved
- 1/2 teaspoon finishing salt
- Carbohydrate 123 g(41%)
- Cholesterol 14 mg(5%)
- Fat 18 g(28%)
- Fiber 7 g(27%)
- Protein 23 g(45%)
- Saturated Fat 5 g(24%)
- Sodium 1532 mg(64%)
- Calories 753
Preparation Preheat the oven to 500˚F. Line a baking sheet with parchment paper and lightly dust with flour. Take the pizza dough out of refrigerator 30 minutes before using. With a sharp knife, cut the dough in half. Stretch the dough into two long rectangles (about 6x11 inches each) on the parchment paper. Brush with truffle oil. Sprinkle with rosemary, grapes, salt, and feta. Bake for 8 to 10 minutes. Remove from the oven and cut into slices. Reprinted with permission from The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace © 2013 by Marina Delio. Reprinted with permission by HarperCollins Publishers. Buy the full book from Amazon.
Preparation Preheat the oven to 500˚F. Line a baking sheet with parchment paper and lightly dust with flour. Take the pizza dough out of refrigerator 30 minutes before using. With a sharp knife, cut the dough in half. Stretch the dough into two long rectangles (about 6x11 inches each) on the parchment paper. Brush with truffle oil. Sprinkle with rosemary, grapes, salt, and feta. Bake for 8 to 10 minutes. Remove from the oven and cut into slices. Reprinted with permission from The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace © 2013 by Marina Delio. Reprinted with permission by HarperCollins Publishers. Buy the full book from Amazon.
