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WE ARE CLOSED FOR PASSOVER ON APRIL 23, 24, 29, AND 30. ALL ORDERS PLACED DURING HOLIDAY HOURS WILL BE SHIPPED UPON REOPENING.
WE ARE CLOSED FOR PASSOVER ON APRIL 23, 24, 29, AND 30. ALL ORDERS PLACED DURING HOLIDAY HOURS WILL BE SHIPPED UPON REOPENING.
Triple Tomato Flatbread

Triple Tomato Flatbread

1 tube (13.8 oz) refrigerated pizza crust
Cooking spray
3 plum tomatoes, finely chopped
½ cup soft sun-dried tomato halves, julienned
2 tbsp olive oil
1 tbsp dried basil
¼ tsp salt
¼ tsp pepper
1 cup shredded Asiago cheese
2 cups yellow and/or red cherry tomatoes, halved

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 min or until bottom is golden brown. Turn; grill 1-2 min 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 min or until crust is golden brown and cheese is melted.

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 min or until lightly browned. Assemble flatbread as directed. Bake 8-10 min longer or until crust is golden and cheese is melted.

Nutrition Facts
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