Quick Garlic Bread

A repost from the Witch’s Kitchen, which will soon go away.

I’m a huge fan of shortcuts in the kitchen. Anything to make it easier and to prevent me doing the tasks I don’t like. For example, I hate making piecrust, but I love making pie, so I use pre-made piecrust from the grocery store. It tastes better than anything I could make, anyway.

Yesterday, I discovered the joys of Boboli pizza crusts. They’re pre-made, and I think they must have a thousand uses other than making pizza, for which I probably won’t ever use them. I’m going to keep experimenting, but here’s what I did last night.

Take one Boboli crust and brush with olive oil. Not plain olive oil, but yummy olive oil that’s been infused with garlic, rosemary, red peppers, black peppercorns, and sea salt. This is the kind of olive oil that I would use to dip crusty bread into. Be generous with the brushing. Sprinkle with grated Parmesan, then bake following the package directions. I think it’s 450 for 8-10 minutes.

When it comes out of the oven, it will be crisp and yummy. Use a pizza cutter to cut into wedges.

Kim