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Garlic-Cheese Flat Bread

Garlic-Cheese Flat Bread

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."
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Ingredients

25 m servings 186 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
  2. Press dough on to prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar cheese, Romano cheese, and Parmesan cheese.
  3. Bake in preheated oven until crisp, 10 to 12 minutes. Cut into squares and serve warm.

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Reviews

Read all reviews 12
  1. 15 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

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...

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 reci...

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 rev...

Fabulous, done in no time, and the kids love it, give it a try.

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 ...

I could not find pizza dough so used tortillas. I used Asiago as I didn't have Romano. Turned out great. Thin and crispy the way we like it.

Great recipe, I tried it with shredded Cheddar cheese and shredded Motzzerella.. Deliousious!! bravo

Simple and quick to make. Taste very good.I substituted Romano with motzzerella. Great with main course or as a dipping appetizer.

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