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20 minute dinner recipes

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Fast Olive-Rosemary Bread


From EatingWell:  December 1997

Salty olives and fresh rosemary turn prepared pizza dough into a terrific bread to serve with soup or salad.

8 slices | Active Time: 5 minutes | Total Time: 45 minutes



  1. Preheat oven to 375°F.
  2. Pat pizza dough into a circle on a lightly floured surface. Place olives, garlic, rosemary and oil in the center. Fold the dough over and knead until the olive mixture is fully incorporated. Shape into a 6-inch oval and place on a cornmeal-dusted baking sheet.
  3. Bake until top is browned and bread sounds hollow when tapped on the bottom, about 40 minutes. Let cool on a wire rack.


Per serving : 226 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 40 g Carbohydrates; 7 g Protein; 2 g Fiber; 992 mg Sodium; 88 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1/2 fat