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!
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!
Easy Rosemary Olive Oil Skillet Flatbread
- 1 package of refrigerated pizza dough (regular, not thin crust or thick crust)
- 1 tablespoon 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)
- 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.
- Using a pizza cutter or knife, cut into squares — whatever size you want. I think I had 12 squares.
- 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.
- 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.
- 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.
- Continue cooking all the flatbreads until the dough has been used up.
- Place flatbreads in a basket with a towel to keep warm. Serve and enjoy!