TRIPLE TOMATO FLATBREAD1 tube (13.8 oz) refrigerated pizza crust
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.
1 piece: 235 cal, 9g fat (3g saturated fat), 12mg cholesterol, 476mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-½ starch, 1-½ fat, 1 vegetable.
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