Fast Olive-Rosemary Bread

From EatingWell: December 1997 — Subscribe Now!

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

Nutrition Profile

Ingredients

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

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.

Nutrition

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).

3 Carbohydrate Serving

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