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.
- 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
- Preheat oven to 375°F.
- 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.
- 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.
Nutrition Bonus: Selenium (25% daily value).
Carbohydrate Servings: 3
Exchanges: 2 1/2 starch, 1/2 fat
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- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- December 1997