Triple Tomato Flatbread: Difference between revisions
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==='''Directions'''=== | ==='''Directions'''=== | ||
'''Grill:''' | |||
#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. | #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. | #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 | # 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 | ||
# | '''Bake:''' | ||
#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. At the same time, in a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings. | |||
#Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. | |||
#Bake 8-10 minutes longer or until crust is golden and cheese is melted. | |||
[https://www.tasteofhome.com/recipes/triple-tomato-flatbread/ Link to recipe] | [https://www.tasteofhome.com/recipes/triple-tomato-flatbread/ Link to recipe] | ||
[[Category:Made]] | |||
Latest revision as of 11:14, 28 June 2023
| Prep | Cook | Total | Serves |
|---|---|---|---|
| 20 Min | 20 Min | 40 Min | 4 |
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
Grill:
- 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
Bake:
- 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. At the same time, in a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.
- Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes.
- Bake 8-10 minutes longer or until crust is golden and cheese is melted.
