Triple Tomato Flatbread

“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

Triple Tomato Flatbread recipeTaste of Home
Triple Tomato Flatbread
Triple Tomato Flatbread
Servings Cook Time
8pieces 20minutes (total)
Servings
8pieces
Cook Time
20minutes (total)
Ingredients
Portions: pieces
Units:
Ingredients
Portions: pieces
Units:
Instructions
  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.
Recipe Notes
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.

Nutrition Facts

1 piece: 235 calories, 9g fat (3g saturated fat), 12mg cholesterol, 476mg sodium, 29g carbohydrate (7g sugars, 3g fibre), 8g protein.

Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.