Fast Olive-Rosemary Bread

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From: EatingWell Magazine December 1997

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound prepared pizza dough, thawed
  • 12 Kalamata olives, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon extra-virgin olive oil

Preparation

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  • Ready In

  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.

Nutrition information

  • Per serving: 226 calories; 4 g fat(1 g sat); 2 g fiber; 40 g carbohydrates; 7 g protein; 140 mcg folate; 0 mg cholesterol; 1 g sugars; g added sugars; 5 IU vitamin A; 9 mg vitamin C; 13 mg calcium; 3 mg iron; 992 mg sodium; 110 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 starch, 1/2 fat

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