Flatbread with Melted Manchego, Rosemary and Honey



The National Honey Board shares their recipe for Flatbread with Melted Manchego, Rosemary and Honey!


  • Yellow cornmeal
  • Pizza dough (recipe link below), or 2 pounds store-bought fresh or frozen pizza dough, proofed according to package directions
  • Extra-virgin olive oil
  • 6 ounces – manchego, or another semihard cheese, cut into slivers or curls with a cheese plane or vegetable peeler
  • 1 tablespoon – fresh rosemary, chopped
  • ½ cup – honey


Sprinkle 2 baking sheets lightly with cornmeal.

Divide the dough equally into 6 portions. On a lightly floured surface, flatten each portion with the heel of your hand and gently stretch from the outside edges into an oval 6 to 8 inches long and about 5 inches wide. Brush olive oil liberally onto both sides. Using a long, flat spatula, transfer the ovals of dough to the baking sheets. Cover them with a towel and let them stand for about 30 minutes.

Arrange the oven racks in the lower half of the oven. Preheat the oven to 450°F.  Bake the flatbreads for about 10 minutes, or until lightly browned on the bottom.

Remove the baking sheets from the oven and carefully turn over the flatbreads. Arrange the cheese on the top (the browned sides) and return the sheet pans, reversing the placement, to the oven and bake for about 5 minutes, or until the cheese is melted.

Sprinkle the melted cheese with the rosemary. Serve the flatbreads warm with about 1 tablespoon of honey, or to taste, drizzled on each.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s