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Triple Tomato Flatbread

Indulge in a mouthwatering medley of flavors with this Triple Tomato Flatbread recipe. Featuring a crispy golden crust topped with a variety of fresh tomatoes, this summertime meal offers a burst of sweetness and tanginess. Every bite will bring a delightful combination of textures and tastes, making this flatbread a true summertime favorite. Don’t miss out on this tantalizing treat that will transport your taste buds to tomato heaven!


• 1 tube (13.8 ounces) refrigerated pizza crust

• Cooking spray

• 3 plum tomatoes, finely chopped (about 2 cups)

• 1/2 cup soft sun-dried tomato halves (not packed in oil), julienned

• 2 tablespoons olive oil

• 1 tablespoon dried basil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup shredded Asiago cheese

• 2 cups yellow and/or red cherry tomatoes, halved


▪ Unroll and press dough into a 15×10-in. rectangle. Transfer dough to an 18×12-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.

▪ 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.

▪ 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.

▪ 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.

Category Health, Nutrition, PHN News, Recipes
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