I made up a savory pot of carrot-cashew-coconut-chicken-cranberry-apple soup for dinner and craved a hearty bread to have with it. Not quite a flatbread it isn’t cracker crisp yet it isn’t a focacia bread either. It is between the two. Pulls together quickly and bakes in 12 minutes, it works great as a bread and also as a light pizza.
Quick Italian Inspired Flatbread
2 cups Bisquick® Heart Smart mix or similar
1 tsp diced dried garlic (4 cloves fresh)
1/4 tsp ground black pepper
1/2 cup hot water
1 Tbsp extra virgin olive oil
1/2 cup fresh grated Parmesan cheese
1 small tomato, chopped (1/2 cup)
2 tsp dried parsley flakes
1/2 tsp dried Italian seasoning
Heat your oven to 450ºF. In a large bowl mix the baking mix and hot water until a stiff dough forms, set aside for 10 minutes. Turn the dough onto a large cutting board dusted with more baking mix, gently roll in to coat. Shape into a ball and knead 60 times.
Use your hands or a rolling pin to flatten the dough into a rough 11-inch square. Place on an ungreased baking sheet. Spread the oil over the dough. Sprinkle the herbs, then the cheese, then the tomatoes over the dough.
Bake 12 minutes or until edges are light golden brown. Cut into wedges.
Serves 3 to 4 as bread, 1 to 2 as a light pizza bread.
-Note: I kept the olive oil to a little. If you like more, add another Tablespoon. You might consider poking light dimples in the dough, similar to making focacia bread before drizzling the oil on.