Easy Rosemary Olive Oil Skillet Flatbread

This is a sponsored post in partnership with Spectrum® Culinary Oils. All opinions are my own.

When having company over, I always try to make easy finger foods and dips because I’m all about having several little bites on my plate for versatility! I’m sure guests appreciate the same!

I created these easy rosemary olive oil skillet flatbreads as a means to use with dips and/or to pile on items from a charcuterie board and create your own mini flatbread sandwiches!

Or you can split these warm flatbread squares open and stuff them like a pita!

When making these flatbreads, I chose to use Spectrum® Organic Rosemary Olive Oil in this recipe but the beauty of the Spectrum® brand line of natural and organic culinary oils and vinegars is that they have more than 30 varieties of seed, nut and plant oils. They are good for any type of cooking and they include coconut oil, olive oil, canola oil, avocado oil, grapeseed oil, sesame oil and more.

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Why did you use Spectrum® brand culinary oils?

First and foremost, superior quality and wholesome ingredients.

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It’s pretty much the same philosophy I have in my every day cooking. There is always a conscious effort in decision-making whenever I source ingredients for all my cooking and I’m glad to have Spectrum® as a partner in my kitchen.

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Hello, that is me 100%. I love perfection in my food and most importantly, serving perfection to my guests is very important to me!

With so many Spectrum® oil varieties, what made you choose the rosemary olive oil?

I chose to use New Spectrum® Organic Rosemary Olive Oil with this flatbread because it is an aromatic culinary oil that pairs so well with the fluffy flatbread and parmesan cheese sprinkled on top.

You often think about rosemary and parmesan together; what better way than to incorporate it all in this fluffy, warm flatbread?

The olive oil is cold infused with organic rosemary and it is just the right amount of rosemary flavor that isn’t overpowering.

I can’t tell you how many times I have tried something infused with rosemary that is so overpowering that it brings tears to my eyes. Not cool.

Spectrum® Organic Rosemary Olive Oil is definitely a subtle rosemary flavor but not so subtle that you can’t taste it. It’s the perfect balance.

I’m not a huge fan of working with yeast; how easy is this flatbread to make?

Oh my gosh, you will absolutely love this recipe if you are anything like me and can’t work with yeast.

I don’t have a green thumb for yeast which is why refrigerated pizza dough is my best friend here.

Not only does it make this incredibly easy to make; it prevents a big mess up, and not to mention totally tames the emotions (frustration, anger, and the like).

When you’re already under pressure for being a host, the last thing you want is for the star of your party to go flat!

Tips for making this easy rosemary skillet flatbread recipe a success

You’ll want to try to work fast because once the dough hits room temperature, it’s kind of hard to work with.

I would prep everything ahead of time before pulling out the dough from the fridge.

Chop your rosemary, make sure your cheese is ready.

Lightly oil your skillet with the rosemary oil just enough so the dough will absorb some of the oil for flavor but drizzling more on top after the flatbread has finished cooking is encouraged!

I also love putting out a little dish of olive oil adding fresh cracked pepper onto it.

Your guests can dip and drizzle the warm flatbread into it!

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Print

Easy Rosemary Olive Oil Skillet Flatbread

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

The easiest flatbread recipe you'll ever make! Perfect for parties and makes hosting a breeze!

Course: Appetizer

Cuisine: American

Servings: 4 -6

Ingredients

• 1 package of refrigerated pizza dough (regular, not thin crust or thick crust)
• 1 tablespoon Spectrum® Rosemary Olive Oil , plus more for drizzling
• 2 sprigs fresh rosemary , finely chopped
• Freshly grated parmesan cheese
• Flakey sea salt (like Maldon sea salt flakes)

Instructions

1. Open up the refrigerated pizza dough and roll it out onto a nonstick baking sheet or lightly floured surface. Gently press on the seams where they have been pre-cut to "connect" them all together so it forms a single square of dough.

2. Using a pizza cutter or knife, cut into squares — whatever size you want. I think I had 12 squares.

3. In a cast iron skillet, add 1 tablespoon of olive oil and swirl it around to coat the bottom of the skillet. Turn on the heat to a medium heat. Once heated up, add two to three squares to the skillet and let it brown and puff up on one side then flip over to cook the other side.

4. While the squares are in the skillet cooking, place the remaining squares in the fridge otherwise they will stick and will be incredibly hard to pick up at room temperature.

5. Once the flatbreads are done cooking through, place onto a wire cooling rack and sprinkle parmesan cheese and salt on top. Drizzle with additional olive oil, if desired.

6. Continue cooking all the flatbreads until the dough has been used up.

7. Place flatbreads in a basket with a towel to keep warm. Serve and enjoy!

Posted on October 10, 2018

Stovetop