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Tomato, Basil, and Parmesan Flatbreads

Yield 4 servings (serving size: 1 flatbread)

Ingredients

  • Flatbread Dough
  • 2 yellow tomatoes, each cut in half and thinly sliced crosswise (about 8 ounces)
  • 3 cups thinly sliced plum tomato (about 8 ounces)
  • 1/2 cup minced fresh basil
  • 4 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 garlic cloves, minced
  • 1 cup (4 ounces) grated fresh Parmesan cheese

Nutrition Information

  • calories 497
  • caloriesfromfat 29 %
  • fat 15.8 g
  • satfat 5.8 g
  • monofat 7.4 g
  • polyfat 1.4 g
  • protein 20.2 g
  • carbohydrate 69.1 g
  • fiber 4.8 g
  • cholesterol 19 mg
  • iron 4.9 mg
  • sodium 911 mg
  • calcium 370 mg

How to Make It

  1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.

  2. Preheat oven to 475°.

  3. Divide tomatoes evenly among 4 flatbread dough ovals. Bake at 475° for 13 minutes. Combine basil and next 4 ingredients (basil through garlic) in a small bowl; spread evenly over tomatoes. Sprinkle evenly with cheese. Bake at 475° for 2 minutes or until cheese is melted.