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
How to Make It
Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
Preheat oven to 475°.
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.
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