Recipe by Brent BeSaw
"Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (13.8 ounce) package
refrigerated pizza crust
minced fresh basil
shredded Cheddar cheese
grated Romano cheese
grated Parmesan cheese
The refrigerated pizza crust works well as the flat bread base. I did not have Parmesan, so I used 3/4 cup Romano in addition to the cheddar. I crushed the garlic and even though I am a garlic lover, I think I will cut back by at least one clove the next time (personal taste preference). Some black olive slices would have been a nice addition to this cheese blend. This was so easy to make it's almost sinful, and the topping possibilities are endless. Thanks, Brent, we liked it!
Hubs and I gave this the old college try but in the end we agreed we just didn't like it. The crust, unlike the recipe described, was soft, not crispy. Beyond that there just was too much...of just about everything. I used two small cloves of garlic and that was plenty - I can't imagine using three times that much! Three quarters of a cup of Parmesan/Romano is about 2/3 too much. A sprinkle, even 1/3 cup, would have been more palatable. Also, mozzarella was a better choice, at least for us, than cheddar, and parsley, a reduced amount, a better choice than basil. The bottom line, unfortunately, was that this was a soft, thin, bread-like "crust" with an overload of Parmesan/Romano and garlic.
Made for Recipe Group. Cheesy, tasty, and easy, what's not to like?! I used a thin crust pizza instead of the regular. I think it would have been better with a regular crust. Thanks for the recipe.
Recipe Group Selection: 02, November 2013 ~ My husband and I loved this bread. It is almost like our favorite garlic cheese bread from one of the pizza restaurants near us. I did read the reviews from fellow AR members about cutting back on the garlic. I cut it down to 4 (3 small & 1 big) but the next time I will only use 3. I had fresh basil that I froze, so I grabbed a few leaves and cut them up over the crust. I baked this for 11 minutes and it was the color I was looking for. Thanks Brent for sharing your recipe, it will be made again in our house.
Made this for Recipe Group...Very good! I agree that the garlic could be reduced a bit, but other than that, this went great w/ our dinner tonight and couldn't have been easier. This would alos be great w/ parsley in place of the basil. I could not get a pic b/c of bad lighting, lol, but I will be sure to next time. I would make this again! Thanks for sharing. :)
Simple and quick to make. Taste very good.I substituted Romano with motzzerella. Great with main course or as a dipping appetizer.
Yummy!! This was really good, quick and easy to make. We all loved it. I will be making this often.
Great recipe, I tried it with shredded Cheddar cheese and shredded Motzzerella.. Deliousious!! bravo
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic-Cheese Flat Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 89
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a super-moist, five-star quick bread.
If you like banana bread, you’ll love this holiday pumpkin bread.
With this much banana flavor, it just had to be called “banana banana.”