Triple Tomato Flatbread Recipe

4.5 5 5
Triple Tomato Flatbread Recipe
Triple Tomato Flatbread Recipe photo by Taste of Home
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Triple Tomato Flatbread Recipe

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4.5 5 5
Publisher Photo
Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my plum, sun-dried and cherry tomatoes. It's so easy, and will absolutely impress. —Rachel Kimbrow, Portland, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • Cooking spray
  • 3 plum tomatoes, finely chopped (about 2 cups)
  • 1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
  • 2 tablespoons olive oil
  • 1 tablespoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Asiago cheese
  • 2 cups yellow and/or red cherry tomatoes, halved

Directions

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.
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.
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. Yield: 8 pieces.
To bake flatbread: Preheat oven to 425°. Unroll and press dough onto bottom of a 15x10x1-in. baking pan coated with cooking spray. Bake 6-8 minutes or until lightly browned. Assemble flatbread as directed. Bake 8-10 minutes longer or until crust is golden and cheese is melted.
Originally published as Triple Tomato Flatbread in Simple & Delicious August/September 2015

Nutritional 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.

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • Cooking spray
  • 3 plum tomatoes, finely chopped (about 2 cups)
  • 1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
  • 2 tablespoons olive oil
  • 1 tablespoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Asiago cheese
  • 2 cups yellow and/or red cherry tomatoes, halved
  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.
  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.
  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. Yield: 8 pieces.
To bake flatbread: Preheat oven to 425°. Unroll and press dough onto bottom of a 15x10x1-in. baking pan coated with cooking spray. Bake 6-8 minutes or until lightly browned. Assemble flatbread as directed. Bake 8-10 minutes longer or until crust is golden and cheese is melted.
Originally published as Triple Tomato Flatbread in Simple & Delicious August/September 2015

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Reviews forTriple Tomato Flatbread

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MY REVIEW
TheDix User ID: 607421 269667
Reviewed Jul. 18, 2017

"I made my own pizza crust ( a la Bisquick). I used tomatoes a friend gave me, no cherry tomatoes, and a little Colby-Jack cheese mixture as I am supposed to avoid dairy products. This was tasty off the grill, though I need to develop some magician talents to slip it on and off with dexterity. Will try this again to use leftover sundried tomatoes."

MY REVIEW
justmbeth User ID: 1196484 253994
Reviewed Sep. 12, 2016

"This was simple and wonderful. I did make it on the grill as directed. Grilled quite nicely."

MY REVIEW
angela32 User ID: 3084463 249056
Reviewed Jun. 4, 2016

"Very good, if you love tomatoes ;) I also baked this instead of using the grill. I imagine the grill "taste" would make this even better!"

MY REVIEW
aug2295 User ID: 4631582 230606
Reviewed Aug. 2, 2015

"I baked this in the oven instead of grilling. I also added dabs of cream cheese, maybe 2 oz total, in addition to the tomatoes. This was delicious."

MY REVIEW
luckischmitz@yahoo.com User ID: 3102613 229300
Reviewed Jul. 10, 2015

"I tried this using the tube of pizza crust but there was no way I was going to put it on my grill. It would have drooped right thru the grate. Maybe there is a special pan or tray for this but I do not have one. Therefore, I used my indoor panini on the grill setting and it worked just ok. It didn't seem to cook the crust properly and I had to come up with a cover to melt the cheese. However, the combination of tomatoes and spices were very tasty. I will make this again but either cook the pizza crust on a pan in the oven or use a pre-made flatbread. I'd also use a little more cheese to hold the toppings in place."

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