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
Triple Tomato Flatbread
Triple Tomato Flatbread
Prep Time
15 min
Cook Time
5 min
Yield
8 pieces
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 crust into a 15x10-in. rectangle. Transfer to an 18x12-in. piece of heavy-duty foil coated with cooking spray; spritz crust with cooking spray. In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.
- Carefully invert crust 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.
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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