1packageof refrigerated pizza dough(regular, not thin crust or thick crust)
1tablespoonrosemary olive oilplus more for drizzling
2sprigsfresh rosemaryfinely chopped
Freshly grated parmesan cheese
Flakey sea salt(like Maldon sea salt flakes)
Instructions
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!