Even though salads would never be my first choice for dinner, I have been trying to eat more of them, because I know they are good for you. I have figured out a few things that are a must to make them tasty. Homemade ranch, some kind of meat, fresh veggies and some kind of delicious bread on the side! I have made this flatbread a few times. The first time, I baked it a little too long and it ended up tasting like croutons, because it was so crunchy. Last time, I made sure to not over bake it and it turned out delicious and it paired perfectly with my salad.
Quick 'n Easy Herb Flatbread
adapted from: Pillsbury Best of the Bake Off
1 can (13.8 oz.) refrigerated pizza dough
1 Tbl. olive oil
1/2-1 tsp. dried basil leaves
1/2-1 tsp. dried rosemary leaves, crushed
1/2 tsp. finely chopped garlic (I use garlic powder)
1/8 tsp. salt
1 small tomato, diced
1/4 c. shredded Parmesan cheese
Preheat oven to 425 degrees. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet. Starting at center, press out dough to form 12x8 rectangle. In a small bowl, combine oil, basil, rosemary and garlic. Brush over dough using a pastry brush; sprinkle with salt. Place diced tomatoes in shallow bowl. With the back of a spoon, crush tomato. Spread tomato over dough. Bake 5-9 minutes or until edges are light golden brown. Sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted until edges are golden brown. Cut into squares and serve warm.
Jenn's Notes: I just press out the dough as much as I can. I don't measure it to make sure it reaches 12x8. I also add a little extra cheese. Make sure not to overbake or it will be crunchy.
Chef Salad (this is what I added to mine)
chopped deli ham
chopped deli smoked turkey
my fave homemade ranch
freshly grated Parmesan cheese