Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light July 1999

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Recipe Summary

Yield:
4 servings (serving size: 1 flatbread)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

497 calories; calories from fat 29%; fat 15.8g; saturated fat 5.8g; mono fat 7.4g; poly fat 1.4g; protein 20.2g; carbohydrates 69.1g; fiber 4.8g; cholesterol 19mg; iron 4.9mg; sodium 911mg; calcium 370mg.
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