This garlic pizza dough flat bread and salad is one of our favorite quick-and-easy meals!! It takes about 15 minutes to make and can be easily modified for picky eaters or allergies but we absolutely love it around here so I thought I’d share the recipe!
We buy dough in frozen balls from a local bakery. We buy 20+ at a time and keep them in our freezer and whenever we make this (or pizza) we just set one of the dough balls out on the counter for 5-6 hours to thaw.
Preheat your oven to 500 *with* your pizza stone in it (we use a cast iron pizza stone like this: Amazon). This is VERY important. It will not cook properly if you don’t preheat the stone as well as the oven.
Garlic oil: Finely dice as much garlic as you’d like (we love garlic so we do a big handful). Dice it with a knife, don’t crush it. Dicing it makes it less ‘garlicy’. Then add in enough olive oil to cover the diced garlic plus a generous couple shakes of dried oregano, red pepper flakes to taste, and salt and pepper to taste. (A less garlicy alternative is to do the same mixture with garlic powder instead of garlic pieces.)
Note: this recipe is a staple in our house so we make it a lot. I’ll often pre-prep a ton of this garlic/herb/oil mix and just store it in our fridge, so I’ll literally make several heads of garlic’s worth of it. Another thing is that like I said, because it’s diced and not crushed, it lessens the garlic taste (and smell lol) so you can actually put a ton of this garlic mixture on your flatbread and it won’t taste too garlicy. It’s super healthy!
Crust: Gently roll out your dough on a lightly floured surface using a rolling pin until it’s the desired shape and about half an inch thick. Be sure that your hands are floured too to prevent sticking.
Assembly: Once your pizza stone is fully heated, transfer the dough to the hot stone (carefully!! we do this with 2 people — 4 hands are better than 2), spoon the garlic/oil mixture on and use a brush to evenly coat the dough, and sprinkle some finely grated parmesan or pecorino romano cheese on top.
Bake at 500 until it starts to turn golden — set a timer for 5 minutes. Watch it carefully!!! It might need to go to 10 minutes but as soon as the crust starts to brown it’s done and it varies so much from oven to oven that you just need to keep a close eye on it from the 5 minute point until it’s done. Our oven takes about 8-9 minutes.
Side salad: Mixed greens, cucumber, tomato (or whatever you prefer).
Salad dressing: 2 glugs olive oil, couple dashes balsamic vinegar, 2 drops of honey, garlic powder, red chili flakes, salt, pepper to taste. Optional: add crumbled goat cheese on top).
Our favorite combo though is to serve this Garlic Flatbread with our Hearty Vegetable Soup!
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