Rating: 4.17 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.

Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
5 mins
total:
25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.

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  • Press dough on to prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar cheese, Romano cheese, and Parmesan cheese.

  • Bake in preheated oven until crisp, 10 to 12 minutes. Cut into squares and serve warm.

Nutrition Facts

186 calories; protein 7.6g; carbohydrates 16.3g; fat 9.9g; cholesterol 26.7mg; sodium 388.2mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 4 stars
08/05/2012
The refrigerated pizza crust works well as the flat bread base. I did not have Parmesan so I used 3/4 cup Romano in addition to the cheddar. I crushed the garlic and even though I am a garlic lover I think I will cut back by at least one clove the next time (personal taste preference). Some black olive slices would have been a nice addition to this cheese blend. This was so easy to make it's almost sinful and the topping possibilities are endless. Thanks Brent we liked it! Read More
(16)

Most helpful critical review

Rating: 2 stars
01/11/2014
Hubs and I gave this the old college try but in the end we agreed we just didn't like it. The crust unlike the recipe described was soft not crispy. Beyond that there just was too much...of just about everything. I used two small cloves of garlic and that was plenty - I can't imagine using three times that much! Three quarters of a cup of Parmesan/Romano is about 2/3 too much. A sprinkle even 1/3 cup would have been more palatable. Also mozzarella was a better choice at least for us than cheddar and parsley a reduced amount a better choice than basil. The bottom line unfortunately was that this was a soft thin bread-like "crust" with an overload of Parmesan/Romano and garlic. Read More
(14)
18 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/05/2012
The refrigerated pizza crust works well as the flat bread base. I did not have Parmesan so I used 3/4 cup Romano in addition to the cheddar. I crushed the garlic and even though I am a garlic lover I think I will cut back by at least one clove the next time (personal taste preference). Some black olive slices would have been a nice addition to this cheese blend. This was so easy to make it's almost sinful and the topping possibilities are endless. Thanks Brent we liked it! Read More
(16)
Rating: 2 stars
01/10/2014
Hubs and I gave this the old college try but in the end we agreed we just didn't like it. The crust unlike the recipe described was soft not crispy. Beyond that there just was too much...of just about everything. I used two small cloves of garlic and that was plenty - I can't imagine using three times that much! Three quarters of a cup of Parmesan/Romano is about 2/3 too much. A sprinkle even 1/3 cup would have been more palatable. Also mozzarella was a better choice at least for us than cheddar and parsley a reduced amount a better choice than basil. The bottom line unfortunately was that this was a soft thin bread-like "crust" with an overload of Parmesan/Romano and garlic. Read More
(14)
Rating: 5 stars
11/25/2013
Made for Recipe Group. Cheesy tasty and easy what's not to like?! I used a thin crust pizza instead of the regular. I think it would have been better with a regular crust. Thanks for the recipe. Read More
(10)
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Rating: 4 stars
11/07/2013
Recipe Group Selection: 02 November 2013 My husband and I loved this bread. It is almost like our favorite garlic cheese bread from one of the pizza restaurants near us. I did read the reviews from fellow AR members about cutting back on the garlic. I cut it down to 4 (3 small & 1 big) but the next time I will only use 3. I had fresh basil that I froze so I grabbed a few leaves and cut them up over the crust. I baked this for 11 minutes and it was the color I was looking for. Thanks Brent for sharing your recipe it will be made again in our house. Read More
(6)
Rating: 4 stars
11/05/2013
Made this for Recipe Group...Very good! I agree that the garlic could be reduced a bit but other than that this went great w/ our dinner tonight and couldn't have been easier. This would alos be great w/ parsley in place of the basil. I could not get a pic b/c of bad lighting lol but I will be sure to next time. I would make this again! Thanks for sharing.:) Read More
(3)
Rating: 5 stars
04/15/2015
Fabulous done in no time and the kids love it give it a try. Read More
(3)
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Rating: 4 stars
11/06/2015
I could not find pizza dough so used tortillas. I used Asiago as I didn't have Romano. Turned out great. Thin and crispy the way we like it. Read More
(2)
Rating: 4 stars
01/03/2013
Great recipe I tried it with shredded Cheddar cheese and shredded Motzzerella.. Deliousious!! bravo Read More
(2)
Rating: 5 stars
12/04/2013
Yummy!! This was really good quick and easy to make. We all loved it. I will be making this often. Read More
(1)