Garlic-Cheese Flat Bread Recipe - Allrecipes.com
Garlic-Cheese Flat Bread Recipe
  • READY IN 25 mins

Garlic-Cheese Flat Bread

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2012

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!

 
Most Helpful Critical Review
Jan 10, 2014

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.

 

8 Ratings

Nov 25, 2013

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.

 
Nov 07, 2013

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.

 
Nov 05, 2013

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. :)

 
Jan 16, 2014

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

 
Dec 04, 2013

Yummy!! This was really good, quick and easy to make. We all loved it. I will be making this often.

 
Jan 03, 2013

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

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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