Triple Tomato Flatbread
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 pieces.
Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my garden's plum, sun-dried and cherry tomatoes. The dish is easy and will impress. —Rachel Kimbrow, Portland, Oregon
Ingredients
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1 tube (13.8 ounces) refrigerated pizza crust
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Cooking spray
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3 plum tomatoes, finely chopped (about 2 cups)
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1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
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2 tablespoons olive oil
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1 tablespoon dried basil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup shredded Asiago cheese
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2 cups yellow and/or red cherry tomatoes, halved
Directions
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1.
Unroll and press dough into a 15x10-in. rectangle. Transfer dough to an 18x12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.
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2.
Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill 1-2 minutes longer or until second side begins to brown.
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3.
Remove from grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted.
Nutrition Facts
1 piece: 235 calories, 9g fat (3g saturated fat), 12mg cholesterol, 476mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.
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