Tomato, Basil, and Parmesan Flatbreads

1 Review
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 flatbread)
July 1999
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 497
  • Caloriesfromfat 29%
  • Fat 15.8g
  • Satfat 5.8g
  • Monofat 7.4g
  • Polyfat 1.4g
  • Protein 20.2g
  • Carbohydrate 69.1g
  • Fiber 4.8g
  • Cholesterol 19mg
  • Iron 4.9mg
  • Sodium 911mg
  • Calcium 370mg

How to Make It

Step 1

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

Step 2

Preheat oven to 475°.

Step 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.

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Ratings & Reviews

Claliz11's Review

Claliz11
October 31, 2011
This flatbread is delicious! I have made it a couple of times and taken to potlucks and is always one of the first dishes gone, and always get compliments from several people - a must try!
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