Strips of warm, garlicky bread make wonderful finger food.
- Portion size 24 servings
- Credits : Canadian Living Magazine: April 2006
- 1 lb pizza dough
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon may be substituted of dried rosemary
- 1 garlic clove
- 1/4 cup grated Parmesan cheese
Pat dough evenly over lightly greased 12-inch (30 cm) pizza pan; let rest for 10 minutes. With fingertips or end of wooden spoon, make indentations all over surface.
Meanwhile, in small bowl, combine oil, rosemary and garlic; brush over dough. Sprinkle with cheese (if using).
Bake in centre of 425°F (220°C) oven until golden and slightly puffed, about 18 minutes. Cut in half; cut each crosswise into 12 strips. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; reheat in 375°F /190°C oven for 6 minutes.)
Nutritional facts <b>Per piece:</b> about
- Sodium 91 mg
- Protein 1 g
- Calories 61.0
- Total fat 2 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 9 g
- Iron 3.0
- Folate 3.0
- Calcium 1.0